Eat More Plants Eat More Plants
Eat More Plants Eat More Plants
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  • 515 kcal
  • 39.8 g
  • 52.1 g
  • 14.1 g
  • 21.5 g

Chickpea & Tofu Curry

Rich, vibrant, nutritious and delicious, full of greens and cruciferous vegetables.

Dinner
Chickpea & Tofu Curry

Yield

4 servings

Prep time

10 min

Cook time

45 mins

Diet

Plant-based

Method

Make the Chickpea & Tofu Curry

  1. Peel and mince the garlic and ginger. Chop the onion.
  2. Add the onion, garlic and ginger to a large pan over a medium heat. Cook for a few minutes, stirring regularly. If anything starts to stick, loosen with a splash of water.
  3. Chop the sweet potato, broccoli, cauliflower and tofu into bite-sized pieces. Halve the cherry tomatoes. Drain the chickpeas.
  4. Roughly chop the coriander, including the stalks, and set aside.
  5. Add the curry powder, garam masala, salt, pepper and passata to the onion mixture, then stir well.
  6. Add the sweet potato, broccoli, cauliflower, cherry tomatoes, kale, spinach, chickpeas, tofu and water to the pan. Stir everything together well.
  7. Bring to the boil, then reduce the heat and simmer for 20–30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
  8. Stir through the coriander just before serving.

Phe's notes

This is a really good option if you want something filling, high-protein and fairly low in fat. It comes in at roughly 40g protein, 45g carbs and 15g fat per serving, so it’s a solid meal without being overly heavy.

If you need to reduce the carbohydrate, then add less sweet potato. If you’re worried about being hungry, add more greens and/or cruciferous vegetables as they will add bulk and fibre without overly changing the nutritional profile.

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