Creamy Tomato Curry with Tofu and Chickpeas
This creamy tomato curry is packed with flavor, fiber, and plant-based protein. Tofu and chickpeas are simmered in a deliciously spiced tomato sauce with dairy-free cream.
Recipe Highlights
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 3
- Difficulty: beginner
- Equipment: blender, stove, large pot
- Nutrition: 12g fiber, 20g protein, 2 servings of vegetables per serving
- Diet: vegan, gluten-free, dairy-free, sugar-free, nut-free option
Key Ingredients & Substitutions
Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.
- Chickpeas, Tofu, & Peas ⟶ Three kinds of plant-based protein in this curry! The chickpeas and peas also add fiber, and the peas add a nice pop of color.
- Whole Peeled Tomatoes ⟶ I use canned for convenience, but good quality fresh tomatoes would be absolutely delicious!
- Cashews ⟶ Blended with water to make a dairy-free cream.
- For a nut-free option, use sunflower seeds or 1/2 cup of full fat coconut cream.
- Spices ⟶ Cumin, coriander, garam masala, curry powder, turmeric, Indian red chili powder*, and black pepper.
- I used a Japanese curry powder, but use whatever kind you like.
- If you can’t find Indian red chili powder, use half the amount of cayenne pepper, or double the amount of an American chili powder blend.
- Onion, Garlic, and Ginger ⟶ These aromatics are used in most curries since they build a ton of flavor into the dish.
- Bell Pepper ⟶ Technically not necessary, but I like to add some bell pepper for extra nutrition.
How to Make
Step-by-step photos and additional tips to help you get the best results!
Heat oil in a large pot over medium heat and fry onion until soft. 
Add garlic and ginger and stir for 1 minute to release the flavors. 
Add bell pepper and cook 1-2 minutes until starting to soften. 
Add spices and stir for 30 seconds. This helps bring out the flavor of the spices. 
Add tomatoes and crush with a large spoon or potato masher. 
Add water and bouillon and stir to combine. Simmer 10-15 minutes. 
If your chickpeas are very soft, you can wait to add them with the tofu. Otherwise, add them with the water so they soften while the curry simmers. 
While the curry simmers, pan fry the tofu cubes until golden brown. You can also bake or air fry if you prefer. 
Add tofu, cashew cream, frozen peas, spinach if using, and chickpeas if you didn’t add them earlier. 
Stir well to combine and simmer another 5 minutes.
Serving Suggestions
My favorite pairing for curry is always steamed rice. It soaks up the flavors of the curry so well and makes the meal extra comforting. But other grains or pseudograins would be good too, such as quinoa, millet, farro, couscous, or buckwheat. Bread is another great option. My No-Knead Bread would be delicious, as would sourdough, naan, or pita bread. For a low carb option, try cauliflower rice.
Storage & Meal Prep
Leftovers will keep for about 3-4 days in the fridge. This curry can also be frozen. The texture of the tofu may change a bit, but the curry flavor will still be delicious. Freeze in freezer-safe bags or containers of 1-2 portions. Keep in mind that the liquid in the curry will expand when frozen, so keep a few inches of space in the container – don’t fill it all the way to the brim. Frozen curry will last about 6 months, but the flavor and quality is best within 3 months.
If you want to do some of the prep work beforehand, you can mix the spices, pan fry the tofu, blend the cashew cream, and chop the veggies ahead of time.
Additional Tips for Success
Curry is one of those dishes that tastes even better the second day, as the flavors have time to meld and create more balanced, umami flavors. So I recommend making enough for leftovers! If you’re feeding a big family, you can easily double the recipe.
Feel free to switch up the veggies. Kale, cauliflower, eggplant, or sweet potato would all be delicious!
For extra protein, double the tofu or use tempeh. You can also replace the water in the cashew cream with soy milk or another high protein dairy-free milk.
More Delicious Curries!
- Red Lentil Spinach Curry
- Vegan Japanese Curry with Red Lentils
- Vegan Japanese Curry without Roux
- Red Lentil Pumpkin Peanut Curry
- Kidney Bean and Eggplant Peanut Curry
- Chickpea Spinach Curry
- Tempeh and Chickpea Peanut Curry
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Creamy Tomato Curry with Tofu and Chickpeas
Ingredients
Spices
- 1 tsp ground cumin
- ¾ tsp ground coriander
- ½ tsp garam masala
- ½ tsp curry powder
- ½ tsp turmeric
- ½ tsp
Indian red chili powder* - ¼ tsp ground black pepper
Curry
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 tsp ginger minced
- 1 bell pepper diced
- 15 oz can whole peeled tomatoes
- ¾-1 cup water
- ¼
vegetable bouillon cube* - 1½ cups cooked chickpeas drained and rinsed if canned
- 1 tsp olive oil
- 8 oz extra firm tofu cubed
- ½ cup frozen peas
- 3 cups chopped spinach optional
- ¼ tsp salt adjust to taste
Cashew Cream
- ⅓ cup (40g) raw cashews soaked in hot water for 10 minutes
- ½ cup water
Garnishes
- ½ lemon juiced
- handful of cilantro chopped
Instructions
- Mix spices together in a small bowl.1 tsp ground cumin, ¾ tsp ground coriander, ½ tsp garam masala, ½ tsp curry powder, ½ tsp turmeric, ½ tsp Indian red chili powder*, ¼ tsp ground black pepper
- Heat 1 tbsp olive oil in a pot over medium. Add onion and fry until soft.1 tbsp olive oil, 1 small onion
- Add garlic and ginger and stir for 1 minute.3 cloves garlic, 2 tsp ginger
- Add bell pepper and cook 1-2 minutes.1 bell pepper
- Add spices and stir for 30 seconds to toast.
- Add a splash of water if the bottom of the pot is sticking. Add tomatoes and crush with a large spoon or potato masher.15 oz can whole peeled tomatoes
- Add water, bouillon, and chickpeas and bring to boil. Reduce heat to medium low to maintain a gentle simmer for 10-15 minutes.
- Meanwhile, pan fry the tofu. Heat remaining 1 tsp olive oil in a nonstick skillet over medium heat. Add tofu cubes and a pinch of salt and pepper. Cook for a few minutes on each side until golden brown.1 tsp olive oil, 8 oz extra firm tofu
- Blend the cashews and water to make the cashew cream.⅓ cup (40g) raw cashews, ½ cup water
- Add the tofu to the curry, along with the cashew cream, frozen peas, spinach, and salt. Simmer another 5 minutes. Add a splash of water if the curry is too thick.½ cup frozen peas, 3 cups chopped spinach, ¼ tsp salt
- Turn off heat and stir in lemon juice and cilantro. Taste and add more salt if needed.½ lemon, handful of cilantro
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
Save for later!
