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Tofu, chickpea and kale curry

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Curry up! Don’t you just love a good curry? It’s hard to beat the combination of aromatic spices, fragrant fresh herbs and warming chilli and ginger.


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This tofu, chickpea and kale curry ticks all those boxes and uses just store-cupboard basics, making it a cheap, but favour-packed meal. You have a creamy tomato sauce but no dairy is required! The sauce is made creamy by using pumpkin puree or sweet potato mash (get those extra veggies in!). You can also add extra protein powder or chia seeds for extra nutrition.


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This recipe is a hit with friends when I am entertaining; it can be rustled up in under 45 mins (including prep time) and it can stay on the hob ready to welcome your hungry guests. I love to serve mine with some fresh coriander, limejuice and a side order of wholemeal rice, quinoa, cauliflower rice or black lentils.


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Serves: 4

Preparation time: 15-20 mins

Cooking time: 25 mins


  • ¾ tbsp. coconut oil
  • 1 red onion, diced
  • 2 plump garlic cloves, crushed
  • 2-5cm fresh root ginger, peeled and chopped finely
  • 5 tbsp. curry powder (I used hot)
  • ½ tsp. Garam Masala
  • ¼ tsp. ground turmeric or ½ tsp. Vitalising Superpowder
  • ¼ tsp. chilli powder
  • ¼ tsp. ground black pepper
  • 300g carrots (I have used rainbow carrots in the photos), peeled and sliced into plump slices
  • 200g chopped tomatoes
  • 400g pumpkin puree (1 can) or steamed sweet potato, mashed
  • 400g chickpeas (1 can), drained.
  • 300ml coconut milk
  • 100ml water
  • ¾ tbsp. tamari or soya sauce
  • Juice from ½ lime
  • 300g firm tofu, sliced into cubes
  • 50g kale, sliced
  • Optional: 2 tbsp. protein powder (soya bean or pea) or 1 tbsp. chia seeds
  • Small bunch of coriander, chopped finely




  • In a deep non-stick pot melt a little coconut oil. Add the chopped onion, garlic and ginger and sauté on a low heat for about 3 mins.
  • Add the spices and continue to heat for about 2 mins until you can smell the spices.
  • Add the sliced carrots and continue to cook for about 2 mins.
  • Add the chopped tomatoes, pumpkin puree or sweet potato mash, chickpeas, coconut milk, water, tamari and limejuice. Cook for a further 10 mins until the carrots are nearly cooked through.
  • Add the tofu, stir gently and cook for a further 5 mins.
  • Add the chopped kale and cook for a further 2 mins. Serve with a twist of lime, fresh coriander, black lentils, quinoa or cauliflower rice.


Tofu curry 4

Don’t forget you can find my favourite recipes in my FREE eBook here.

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