Healthy Living Magazine

Tofu & Chickpea Curry

By Geoff Griffiths @mmatraining1980


  • 1 large bloke tofu
  • 1 Yellow Pepper
  • 1 Red Onion (cut into half moons
  • 1 clove of Garlic
  • 1 Small carton Passata
  • 1 veg stock cube
  • 1 Can of Chickpeas (drained)
  • 1 Tablespoon curry powder
  • 1 Teaspoon Mustard Seeds
  • 2 Hand-full Spinach
  • 1 Hand-full fresh coriander
  • Salt & Pepper (to taste)


1. Heat a little oil over a medium heat. Break up tofu block into small pieces (use hands) and fry until slightly brown

2. Add chopped onions, pepper, mustard seeds and garlic and cook for 5 mins. (Until onions have softened)

3. Add curry powder . Stir and cook for 1 min then add chickpeas and passata and cook for a further minute.

4. Add 250 ml of hot water with veg stock pot and reduce heat. Cook for 15-20 mins

5. Add your spinach until wilted, take off the heat. Roughly chop coriander. Season with salt and pepper then lastly add the coriander. Stir and serve

Serve with brown/basmati rice

Tofu & Chickpea Curry
Tofu & Chickpea Curry
Tofu & Chickpea Curry
Get the onions chopped
Tofu & Chickpea Curry
Tofu & Chickpea Curry

tofu, chickpeas & rice

" data-orig-size="1600,1200" aperture="aperture" />A Dish Suitable for a Vegan-King

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