Chickpea-Curry with Tofu and Coconut (vegan, gf)

Chickpea Coconut Curry with Tofu, vegan, plantbased

Who doesn’t love a good curry? This one is plantbased & glutenfree, I used tofu and it’s absolutely delicious. I am by no way a curry expert, and you don’t have to be neither in order to mix a few ingredients and make this tasty dinner. It is so easy & quickly done, maybe 35-45 minutes, preparation, veggie chopping and clean up included. Basic ingredients are the coconut milk & curry powder, all the rest can be adjusted as per your gusto.
If you skip the chickpeas for example this is a very yummy sauce with any type of pasta. Sometimes I prepare a big batch of this vegan curry and then during the week I cook whatever I’m fancy, once it is spaghetti, and next day I just open a can of chickpeas and mix it with the curry, easy peasy.

Chickpea Coconut Curry with Tofu, vegan, plantbased

Tag me with #fabsgoodfood if you make the recipe, I would love to hear from you.

Print Recipe

Chickpea-Coconut-Curry with Tofu (vegan, gf)

A nice and creamy chickpea-coconut curry you can make with tofu or also with seitan. It's glutenfree, too.

Prep Time

30

Cook Time

20

Servings

Ingredients

• 2 medium eggplant sliced
• 1 large red bell pepper sliced
• 3 spring onions with the green part, sliced
• 5 garlic cloves chopped
• 12 button mushrooms sliced
• 2 cups veggie stock
• 280 gr tofu cut in cubes
• 1/2 tsp turmeric
• 1 tsp garlic powder
• 2 tsp curry powder
• 3/4 tsp cumin powder
• 1/2 tsp chili flakes
• 2 tbsp soy sauce for glutenfree version, just check for glutenfree tamari soy sauce
• 400 ml coconut milk
• 1/3 cup nutritional yeast
• 450 gr chickpeas
• 2 cups spinach
• Parsley

Prep Time 30 Cook Time 20 Servings Ingredients 2 medium eggplant sliced 1 large red bell pepper sliced 3 spring onions with the green part, sliced 5 garlic cloves chopped 12 button mushrooms sliced 2 cups veggie stock 280 gr tofu cut in cubes 1/2 tsp turmeric 1 tsp garlic powder 2 tsp curry powder 3/4 tsp cumin powder 1/2 tsp chili flakes 2 tbsp soy sauce for glutenfree version, just check for glutenfree tamari soy sauce 400 ml coconut milk 1/3 cup nutritional yeast 450 gr chickpeas 2 cups spinach Parsley

Instructions

1. Put a big wok on high heat and add all the veggies with 1.5 tsp of salt.
2. Stir-fry for about 5 minutes and add 1 cup of veggie broth. Stir-fry for another 2-3 minutes.
3. Add the second cup of veggie broth and cook for another 5 minutes.
4. Add the tofu and spices, mix everything well and let cook for about 5 minutes.
5. Add the soy sauce, coconut milk nutritional yeast and the chickpeas and cook for about 5-8 minutes.
6. Add the spinach and cook for 1-2 minutes more.
7. Serve in bowls, decorate with parsley.

Recipe Notes

If you like spicy food, you can add 1 chili to the wok, or sprinkle with chili flakes at the end.