Tofu and Chickpea Curry with Spinach
A quick and satisfying curry featuring firm tofu, chickpeas, and spinach in a spiced coconut milk sauce, perfect for a high-protein, low-calorie meal.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
31g protein
32g carbs
20g fat
Ingredients
For 4 servings
- 400 g firm tofu
- 400 g canned chickpeas
- 200 g spinach
- 400 ml coconut milk
- 1 onion
- 2 cloves garlic
- 1 tbsp ginger
- 1 tbsp curry powder
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the chickpeas.
- 2
Press the tofu to remove excess water and cut it into 1-inch cubes.
- 3
Peel and finely chop the onion, garlic, and ginger.
- 4
In a large pan, heat olive oil over medium heat.
- 5
Add onion, garlic, and ginger to the pan, cooking until the onion is translucent, about 3 minutes.
- 6
Stir in the curry powder and cook for 1 minute until fragrant.
- 7
Add the tofu cubes to the pan and cook until lightly browned on all sides, about 3 minutes.
- 8
Pour in the coconut milk and add the chickpeas, stirring to combine.
- 9
Bring the mixture to a simmer and cook for 5 minutes.
- 10
Add the spinach and cook until wilted, about 2 minutes.
- 11
Season with salt and black pepper to taste before serving.
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