Easy Chickpea Tofu and Spinach Curry

Let’s have a curry night! Try my super easy and flavourful recipe for chickpea tofu and spinach curry.


Prep Time: 15 mins
Cook Time: 20 mins
Yields: 2-4


  • 1 tablespoon coconut oil
  • 2 garlic cloves, minced
  • 1 small white onion, finely chopped
  • 1 teaspoon curry powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • salt and pepper, to taste
  • 1 cup cooked or canned chickpeas
  • 1 1/2 cup coconut milk
  • 1/2 cup coconut yogurt
  • 400 grams firm tofu, cubed
  • 3 cups baby spinach
  • fresh parsley, for serving
  • brown rice, for serving
  • naan bread, for serving


  1. In a large heavy pot heat oil and add garlic, cook for 30 seconds. Add in onions and cook for 2-3 minutes until golden brown. Add the spices and season to taste, cook for 1 minute. Add chickpeas, coconut milk and yogurt, cover the pot and simmer for 10 minutes. Add in tofu and spinach, cook for another 10 minutes, stirring occasionally until the tofu and chickpeas are cooked through and the curry is creamy.
  2. Garnish with fresh parsley and serve warm with naan bread and brown rice. Enjoy!

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