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Chickpea Tofu Curry

Name: Chickpea Tofu Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 9 oz. / 250 gm. Firm Tofu, cubed; 1.5 tablespoons Rice Flour; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 2 tablespoons Olive Oil, divided; 3 cloves Garlic, grated; 1 inch Ginger, grated; 2 Green Chilies, chopped; 1 Onion, chopped; 1/2 cup Tomato Puree; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Cumin Powder; 1/2 teaspoon Coriander Powder; Salt, to taste; 2 cups Chickpeas, cooked or canned; 1.5 cups Water; 1/2 cup Coconut Cream; 1/4 cup Cilantro, freshly chopped

Chickpeas and tofu are cooked with Indian spices and coconut cream, then served with rice.

Dinner

Indian

Gluten-Free

Sugar-Free

Nut-Free

Introduction

Few dishes bring together comfort and flavor quite like this Chickpea Tofu Curry. Drawing inspiration from traditional Indian cuisine, this recipe combines two protein powerhouses – tender chickpeas and crispy pan-fried tofu – in a sauce that's rich with aromatic spices and finished with creamy coconut.

After years of experimenting with different curry recipes, we've found this version strikes the perfect balance between authenticity and everyday practicality. The magic lies in building layers of flavor: starting with tofu coated in seasoned rice flour for a delicate crunch, then creating a fragrant base of fresh ginger, garlic, and spices that fill your kitchen with the most incredible aroma.

What we love most about this curry is its versatility and simplicity. While freshly cooked chickpeas are wonderful when time allows, canned chickpeas work beautifully for busy weeknights. The coconut cream adds a silky richness that transforms the sauce into something truly special, while fresh cilantro brings a burst of brightness to each bowl.

Ingredients

Ingredients for Tofu:

9 oz. / 250 gm. Firm Tofu, cubed
1.5 tablespoons Rice Flour
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Olive Oil

Ingredients for Masala:

1 tablespoon Olive Oil
3 cloves Garlic, grated
1 inch Ginger, grated
2 Green Chilies, chopped
1 Onion, chopped
1/2 cup Tomato Puree
1/4 teaspoon Turmeric Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
Salt
2 cups Chickpeas (cooked or canned)
1.5 cups Water
1/2 cup Coconut Cream
1/4 cup Cilantro (freshly chopped)

Instructions

Prepare Tofu: In a large bowl, combine the 9 oz. / 250 gm. cubed tofu with 1.5 tablespoons rice flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir and mix until the tofu is well-coated with the flour mixture.
Fry Tofu: Heat 1 tablespoon olive oil in a skillet over medium heat. Once hot, add the coated tofu and sauté on all sides until golden-brown. Transfer to a bowl and set aside.
Sauté Aromatics: In the same skillet, heat another 1 tablespoon olive oil. Once hot, add the 3 cloves grated garlic, 1-inch grated ginger, 2 chopped green chilies, and 1 chopped onion. Stir-sauté for 3-4 minutes or until the onions turn golden.
Cook Spices: Add 1/2 cup tomato puree, 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and salt to taste. Mix well and cook for 5 minutes over low heat, stirring frequently, until the spices are thoroughly cooked with the sauce.
Add Chickpeas: Next, add 2 cups cooked chickpeas and 1.5 cups water. Stir well, cover with a lid, and cook for 5 minutes over low-medium heat.
Finish Curry: Remove the lid and add the fried tofu, 1/2 cup coconut cream, and 1/4 cup freshly chopped cilantro. Mix gently to combine all ingredients. Your chickpea tofu curry is now ready! Serve over rice or with flatbreads.

Recipe Video

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Recipe Notes

Chickpeas: Using homemade chickpeas adds a great flavor and texture, but canned chickpeas are a convenient substitute that will save time without sacrificing too much flavor. Just be sure to drain and rinse canned chickpeas well before adding them to the curry.
Tofu Texture: For best results, use firm or extra-firm tofu and press it beforehand to remove any excess water. This helps it crisp up better during the stir-frying stage. If you want even chewier tofu, consider freezing it overnight and then thawing it before cooking; this changes the texture to be even firmer.
Spice Levels: Adjust the spice to your liking. For a milder curry, reduce or omit the green chilies. If you enjoy heat, feel free to add more or substitute with spicier varieties like serrano peppers.
Coconut Cream Substitute: If you don’t have coconut cream, you can use full-fat coconut milk. It may be slightly less rich but will still provide the creamy consistency and flavor. For a lighter option, use a blend of coconut milk and vegetable broth.
Serving Suggestions: This curry is excellent served over basmati or jasmine rice, but it also pairs well with naan, roti, or any flatbread. Adding a side of yogurt can balance the spice for those who prefer a milder experience.

Frequently Asked Questions

Can I make this curry ahead of time?

Yes, this curry is meal-prep friendly! You can make it a day or two in advance and store it in an airtight container in the fridge. The flavors actually improve as they have time to meld together. Just reheat on the stove or in the microwave before serving.

Can I freeze this curry?

Yes, this curry can be frozen, though keep in mind that tofu’s texture may change slightly after freezing. Freeze in an airtight container for up to 3 months. To serve, thaw overnight in the fridge, then reheat in a pan until warmed through.

Can I substitute tofu with another protein?

Absolutely! If you’re looking for a tofu alternative, consider using tempeh, which has a firm texture and a high protein content similar to tofu. Another option is seitan, which provides a hearty texture and absorbs flavors well. You could also try using additional chickpeas or other legumes, like black beans or lentils, for a protein boost and varied texture. Adjust the cooking time slightly for legumes to ensure they’re well incorporated into the curry.

How can I make this curry oil-free?

To make it oil-free, omit the olive oil and dry-sauté the spices and aromatics (like garlic and ginger) with a splash of water or vegetable broth to prevent sticking. The tofu can also be baked or air-fried without oil until crispy.

Is there a way to make the curry thicker?

If you prefer a thicker curry, reduce the amount of water added, or simmer the curry longer with the lid off to allow more of the liquid to evaporate. Another option is to blend a portion of the chickpeas into the sauce, which will naturally thicken the curry.

Can I use a different plant-based milk instead of coconut cream?

Yes, though it may slightly alter the flavor. Almond milk or cashew cream are good alternatives; just be sure to use an unsweetened variety to avoid sweetness in the curry. You may need to add an extra tablespoon of rice flour to thicken if using a thinner milk.

What other vegetables can I add to this curry?

Feel free to customize this curry with other vegetables! Bell peppers, spinach, kale, and zucchini work well and add extra color, nutrients, and texture. Just add these vegetables during the simmering stage to ensure they cook through without becoming mushy.

What can I serve with this curry besides rice?

Aside from rice, this curry pairs well with quinoa, cauliflower rice, or even a simple green salad on the side. For a more traditional approach, try serving with roti, chapati, or naan, which are perfect for scooping up the flavorful sauce.