Flavorful Coconut Milk Curry with Tofu and Chickpeas

Coconut Milk Curry with Tofu and Chickpeas is a delightful and hearty dish that perfectly balances creamy textures with a medley of spices. This recipe is a plant-based wonder that’s rich in flavors, making it ideal for weeknight dinners or family gatherings. The combination of tofu and chickpeas ensures a protein-packed meal, while coconut milk lends a luscious creaminess. This dish can be customized to suit varying spice preferences and can be served alongside steamed rice or naan for a wholesome experience. Let’s dive into the details of making this flavorful curry!

Ingredients:

• For the curry base:
  • 2 tablespoons vegetable oil (e.g., coconut or olive oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth or water
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon red chili flakes (optional for heat)
  • Salt and black pepper to taste
• For the main components:
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium bell pepper, diced (any color)
  • 1 medium zucchini, diced
  • 1 cup spinach or kale, chopped (optional)
  • Juice of 1 lime
• Optional toppings:
  • Fresh cilantro, chopped
  • Toasted cashews or almonds
  • Lime wedges

Preparation:

Step 1: Prepare the tofu

1. Press the tofu block using a tofu press or by placing it between two plates with a weight on top. Let it sit for 15 minutes to remove excess water.
2. Cut the tofu into bite-sized cubes.
3. Heat 1 tablespoon of oil in a non-stick pan and sauté the tofu until golden on all sides. Remove and set aside.

Step 2: Build the aromatic base

1. Heat the remaining tablespoon of oil in a large pot or deep skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 3: Add the spices

1. Add curry powder, turmeric, cumin, coriander, and chili flakes (if using). Stir well to coat the onions and release the aroma of the spices.
2. Add the diced tomatoes and cook for 5-7 minutes until they soften and break down, forming a thick paste.

Step 4: Incorporate the liquid and vegetables

1. Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
2. Add the bell peppers and zucchini, allowing them to cook for 5 minutes.
3. Stir in the chickpeas and cooked tofu, letting the flavors meld together for another 10 minutes.

Step 5: Finish with greens and lime

1. If using spinach or kale, stir it in during the last 2-3 minutes of cooking until wilted.
2. Squeeze fresh lime juice into the curry and adjust the seasoning with salt and pepper.

Variation:

1. Vegetable Variations: Substitute zucchini and bell peppers with cauliflower, carrots, or green beans for a different texture.
2. Protein Alternatives: Replace tofu with paneer, tempeh, or cooked chicken (for non-vegan options).
3. Spice Adjustments: Use garam masala instead of curry powder for a warmer spice profile, or add a touch of coconut sugar for sweetness.
4. Nutty Twist: Add a dollop of almond butter or peanut butter for a creamy, nutty depth.

COOKING Note:

• To prevent curdling, ensure the coconut milk is stirred well before adding to the pot. Use full-fat coconut milk for a richer flavor.
• Pressing tofu is crucial to achieve a firmer texture that absorbs the curry flavors better.
• For a thicker curry, simmer the dish longer or reduce the broth quantity slightly.

Serving Suggestions:

1. Serve this curry hot with steamed basmati or jasmine rice.
2. Pair it with warm naan or roti for scooping up the flavorful sauce.
3. Add a side of cucumber-yogurt salad or mango chutney to balance the spices.

Tips:

• Use fresh spices for maximum flavor and aroma.
• Pre-roasting vegetables like bell peppers and zucchini enhances their natural sweetness.
• Double the recipe for meal prep—it tastes even better the next day as the flavors deepen.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Nutritional Information (per serving, serves 4):

• Calories: ~320
• Protein: ~15g
• Sodium: ~480mg

FAQs:

1. Can I use light coconut milk?
Yes, but the curry will be less creamy. To maintain richness, consider using half light and half full-fat coconut milk.

2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave.

3. Can I freeze this curry?
Absolutely! Let the curry cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

4. Can I make this curry spicy?
Yes, add fresh chilies or extra chili flakes to increase the heat level. Adjust to your preference.

Conclusion:

Coconut Milk Curry with Tofu and Chickpeas is a comforting and versatile dish that’s easy to make and packed with nutrients. Its creamy base, coupled with the richness of spices, makes it an irresistible option for those seeking plant-based meals with depth. Whether you enjoy it as a quick dinner or meal prep for the week, this curry is sure to become a staple in your kitchen. Experiment with the variations and serving suggestions to make it your own, and savor every flavorful bite!

Flavorful Coconut Milk Curry with Tofu and Chickpeas

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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Ingredients

• For the curry base:
  • 2 tablespoons vegetable oil (e.g., coconut or olive oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth or water
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon red chili flakes (optional for heat)
  • Salt and black pepper to taste
• For the main components:
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium bell pepper, diced (any color)
  • 1 medium zucchini, diced
  • 1 cup spinach or kale, chopped (optional)
  • Juice of 1 lime
• Optional toppings:
  • Fresh cilantro, chopped
  • Toasted cashews or almonds
  • Lime wedges

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Instructions

Preparation

Step 1: Prepare the tofu

1. Press the tofu block using a tofu press or by placing it between two plates with a weight on top. Let it sit for 15 minutes to remove excess water.
2. Cut the tofu into bite-sized cubes.
3. Heat 1 tablespoon of oil in a non-stick pan and sauté the tofu until golden on all sides. Remove and set aside.

Step 2: Build the aromatic base

1. Heat the remaining tablespoon of oil in a large pot or deep skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 3: Add the spices

1. Add curry powder, turmeric, cumin, coriander, and chili flakes (if using). Stir well to coat the onions and release the aroma of the spices.
2. Add the diced tomatoes and cook for 5-7 minutes until they soften and break down, forming a thick paste.

Step 4: Incorporate the liquid and vegetables

1. Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
2. Add the bell peppers and zucchini, allowing them to cook for 5 minutes.
3. Stir in the chickpeas and cooked tofu, letting the flavors meld together for another 10 minutes.

Step 5: Finish with greens and lime

1. If using spinach or kale, stir it in during the last 2-3 minutes of cooking until wilted.
2. Squeeze fresh lime juice into the curry and adjust the seasoning with salt and pepper.

Notes

• To prevent curdling, ensure the coconut milk is stirred well before adding to the pot. Use full-fat coconut milk for a richer flavor.
• Pressing tofu is crucial to achieve a firmer texture that absorbs the curry flavors better.
• For a thicker curry, simmer the dish longer or reduce the broth quantity slightly.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: ~320
• Sodium: ~480mg
• Protein: ~15g