A MEAL YOU CAN MAKE
Golden tofu & chickpea curry
Coconut, ginger & a handful of spinach
About 44 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Firm tofu, drained, 2 cm cubes
- 240g Tinned chickpeas, drained
- 200ml Coconut milk
- 100g Spinach, washed
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15g Ginger, grated
- 2 tsp Curry powder
- 15ml Olive oil
- 150ml Water
Allergens: Contains soya. Curry blends can contain mustard and other allergens; check packets. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~578 kcal · 30g protein · 35g carbohydrate · 36g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 400g firm tofu (drained, 2 cm cubes) and 240g tinned chickpeas (drained). Chop 150g onion (finely chopped) and 10g garlic (minced); grate 15g ginger. Wash 100g spinach (washed). Measure 200ml coconut milk, 2 tsp curry powder and 150ml water. Read the tofu packet cooking instructions.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) for 5 minutes, stirring. Add 10g garlic (minced), 15g ginger (grated) and 2 tsp curry powder; stir for 1 minute. Add 200ml coconut milk, 150ml water, 240g tinned chickpeas (drained), 400g firm tofu (drained, 2 cm cubes) and 100g spinach (washed); bring to a gentle simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. If the pan needs attention, pause your current hands-on task before tending it.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Stir carefully to keep the tofu cubes intact. Check the tofu follows its packet cooking instructions and the whole curry is steaming hot. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.