Chickpea Tofu Kale Curry: Hearty Indian Dinner Idea!

Name: Chickpea Tofu Kale Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 tablespoons Olive Oil; 200 gm. / 7 oz. Firm Tofu, cubed; 1 teaspoon Cumin Seeds; 1 Red Onion, finely chopped; 4 cloves Garlic; 1-inch piece Ginger; 2 Green Chilies; 1/4 teaspoon Asafoetida; 1/2 teaspoon Turmeric Powder; 1 teaspoon Kashmiri Red Chili Powder; 1 teaspoon Cumin Powder; 1.5 teaspoons Dried Mango Powder (Amchur); 1 cup Tomato Puree; 1.5 teaspoons Salt; 2 cups cooked or canned Chickpeas; 1.5 cups Vegetable Stock; 1 cup Coconut Milk; 2 cups chopped Kale; 1/2 teaspoon Garam Masala; Freshly chopped Cilantro, for garnish

Introduction

Chickpea Tofu Kale Curry is a hearty, plant-based dish that combines rich flavors and wholesome ingredients. The recipe features protein-packed tofu, tender chickpeas, and nutrient-dense kale simmered in a flavorful tomato and coconut-based curry. With a mix of warming spices like cumin, turmeric, and garam masala, this dish brings a subtle heat and complexity that’s balanced by the creaminess of coconut milk.

What makes this curry stand out is its versatility. It’s naturally gluten-free and nut-free, making it suitable for a variety of dietary preferences. While the recipe uses kale for its earthy flavor and nutritional value, you can easily substitute it with spinach, collard greens, or other leafy vegetables you have on hand. The addition of dried mango powder gives the curry a tangy finish, adding depth to its flavor profile.

The process is straightforward and beginner-friendly. Cubed tofu is sautéed until golden, then combined with chickpeas and kale in a rich curry base. A blend of spices is cooked in layers to bring out their full aroma, creating a robust and well-rounded dish. The recipe requires just one pan, making cleanup easy and convenient.

This curry is ideal for meal prepping or weeknight dinners. It reheats well, so you can make it ahead of time and enjoy it throughout the week. Pair it with steamed rice, flatbreads, or enjoy it on its own for a filling, satisfying meal. It’s also freezer-friendly, allowing you to store leftovers for quick meals in the future.

With a total prep and cook time of just 30 minutes, this dish is perfect for busy days when you want something nourishing and flavorful. Whether you’re an experienced cook or just starting out, this curry is a simple yet satisfying way to incorporate more plant-based meals into your routine.

Recipe Video

Ingredients

4 tablespoons Olive Oil
200 gm. / 7 oz. Firm Tofu, cubed
1 teaspoon Cumin Seeds
1 Red Onion, finely chopped
4 cloves Garlic
1-inch piece Ginger
2 Green Chilies
1/4 teaspoon Asafoetida
1/2 teaspoon Turmeric Powder
1 teaspoon Kashmiri Red Chili Powder
1 teaspoon Cumin Powder
1.5 teaspoons Dried Mango Powder (Amchur)
1 cup Tomato Puree
1.5 teaspoons Salt
2 cups cooked or canned Chickpeas
1.5 cups Vegetable Stock
1 cup Coconut Milk
2 cups chopped Kale
1/2 teaspoon Garam Masala
Freshly chopped Cilantro, for garnish

Instructions

Heat Oil for Tofu: Add 2 tablespoons of olive oil to a pan over medium heat.
Cook Tofu: Add 200 gm (7 oz) of cubed firm tofu to the hot oil. Stir and sauté for 4–5 minutes until golden on all sides. Remove and set aside.
Heat Oil for Spices: Add 2 more tablespoons of olive oil to the same pan.
Toast Cumin Seeds: Once the oil is hot, add 1 teaspoon of cumin seeds and sauté for 1 minute until fragrant and lightly browned.
Sauté Onion: Add 1 finely chopped red onion to the pan. Stir and sauté for 2 minutes.
Add Aromatics: Crush 4 medium garlic cloves, a 1-inch piece of ginger, and 2 green chilies together in a mortar and pestle (it doesn’t need to be a paste). Add the mixture to the pan and stir well.
Add Asafoetida: Stir in 1/4 teaspoon of asafoetida and sauté for another 2 minutes.
Toast Spices: Add 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, and 1.5 teaspoons dried mango powder. Mix well and cook for 2 minutes to toast the spices.
Add Tomato Puree: Pour in 1 cup of tomato puree and add 1.5 teaspoons of salt. Stir and cook for 2 minutes.
Add Chickpeas and Stock: Add 2 cups of cooked or canned chickpeas and 1.5 cups of vegetable stock. Mix well, cover the pan, and simmer for 5 minutes.
Add Tofu and Coconut Milk: Uncover the pan and add the cooked tofu along with 1 cup of coconut milk. Stir thoroughly to combine.
Cook Kale: Add 2 cups of chopped kale to the pan. Stir and cook for 2 minutes, or until the kale is wilted.
Finish with Garam Masala: Sprinkle 1/2 teaspoon of garam masala over the curry and mix well.
Garnish and Serve: Garnish with freshly chopped cilantro and serve hot with rice or flatbreads. Enjoy!

Recipe Notes

Kale Substitution: Spinach, Swiss chard, or collard greens can be used instead of kale.
Chickpeas: If using canned chickpeas, rinse and drain them thoroughly before adding them to the curry.
Coconut Milk: Use full-fat coconut milk for a creamier texture or light coconut milk for a lower-calorie option.
Spice Level: Adjust the number of green chilies or Kashmiri red chili powder to suit your spice tolerance.

Frequently Asked Questions

Can I freeze this curry?

Yes, it freezes well. Let it cool completely before transferring to an airtight container. Reheat gently on the stovetop, adding a splash of vegetable stock if needed.

Can I make it oil-free?

Substitute olive oil with water or vegetable broth for sautéing the ingredients.

What can I serve with this curry?

Serve it with rice, quinoa, or flatbreads like naan or roti for a complete meal.

Can I use canned tomatoes instead of tomato puree?

Yes, blend canned tomatoes into a smooth puree before using.

How long does it keep in the fridge?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave before serving.