Creamy Coconut Chickpea Curry

1. 1
   Heat the oil in a large pot over medium heat and sauté the onion until soft, about 5 minutes.⏱ 5 min
2. 2
   Add the minced garlic and curry powder, cooking for 1 minute until the spices are very fragrant.⏱ 1 min
3. 3
   Pour in the diced tomatoes and chickpeas, stirring to coat them thoroughly in the spice mixture.
4. 4
   Pour in the coconut milk and bring the mixture to a gentle simmer over medium-low heat.
5. 5
   Let the curry simmer for 15 minutes, stirring occasionally, until the sauce has thickened and flavors have melded.⏱ 15 min
6. 6
   Taste and add salt as needed; serve warm over rice or with pita bread.
7. 7
   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
8. 8
   Whisk the soy sauce, sesame oil, and maple syrup together in a small bowl to make a glaze.
9. 9
   Pat the tofu cubes very dry with a paper towel and place them on the baking sheet along with the broccoli and peppers.
10. 10
    Drizzle the glaze over the tofu and vegetables, then toss everything with your hands until well coated.
11. 11
    Spread the ingredients in a single layer so they roast rather than steam.
12. 12
    Bake for 25 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender-crisp.⏱ 25 min