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Chickpea and Tofu Curry with Spinach and Brown Rice: High-Protein Comfort
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Chickpea and Tofu Curry

This Chickpea and Tofu Curry is a creamy, mildly spiced dish packed with plant-based protein. Featuring chickpeas, tofu, spinach, and rich coconut milk, it's served over hearty brown rice for a filling, nutritious meal. Perfect for a quick weeknight dinner or meal prep!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Diet: Vegan
Keyword: brown rice, chickpea, Curry, easy vegan dinner, healthy vegan recipe, high protein, Indian, tofu
Servings: 2 people
Calories: 525kcal
Cost: $8

Ingredients

  • 1 cup cooked brown rice 240g
  • 1 block firm tofu cubed (14 oz / 400g)
  • 1 can chickpeas drained and rinsed (15 oz / 400g)
  • 2 cups fresh spinach 60g
  • 1 onion diced (approx. 150g)
  • 2 cloves garlic minced
  • 1 inch piece ginger minced (2.5cm)
  • 1 can coconut milk 14 oz / 400ml
  • 1 tbsp olive oil 15ml
  • 1 tbsp curry powder 15g
  • 1 tsp cumin 5g
  • 1 tsp turmeric 5g
  • 1/2 tsp paprika 2g
  • 1/2 tsp garam masala 2g
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Instructions

  • Cook the brown rice according to package instructions and set aside.
  • In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  • Add the minced garlic and ginger to the pan, sauté for another 1-2 minutes until fragrant.
  • Stir in the curry powder, cumin, turmeric, paprika, and garam masala. Cook for 1 minute, stirring constantly.
  • Add the cubed tofu and cook for 3-4 minutes, gently stirring to coat the tofu with the spices.
  • Pour in the coconut milk and add the drained chickpeas. Stir to combine, then bring the mixture to a simmer.
  • Reduce the heat to low and let the curry simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  • Stir in the fresh spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
  • Serve the chickpea and tofu curry over the cooked brown rice, garnished with fresh cilantro if desired.

Notes

  • Variations: Add diced sweet potatoes or bell peppers for extra flavor and texture.
  • Enhancing Flavor: Squeeze a bit of fresh lime juice over the curry before serving for a burst of freshness.
  • Serving Suggestions: Pair with warm naan bread or a side of steamed vegetables for a complete meal.
Macros per Serving:
  • Protein: 25g
  • Carbohydrates: 55g
  • Fat: 12g