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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.
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Prep Time:20 minutes
Cook Time:25 minutes
Servings: 3

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.
    ¾-1 cup water, 1½ cups cooked chickpeas, ¼ vegetable bouillon cube*
  • 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