Chickpea and Tofu Curry Stew

Name: Chickpea and Tofu Curry Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 tsp olive oil; 1 small sweet potato, peeled and chopped into 1/2" inch cubes; 1/2 tsp (kosher) salt; 5 medium garlic cloves, minced; 1 tsp freshly grated ginger; 4 tbsp red curry paste; 350 gr firm tofu, patted dry and chopped into small cubes (about 1/2”); 14 oz Can coconut milk; 4 cups low sodium vegetable broth; 14 oz can chickpeas; 1 medium red bell pepper, thinly sliced; 1 cup chopped kale or spinach, optional; 1 medium green onion, thinly sliced

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 servings
Calories
328 kcal
Cuisine
Thai

Chickpea and Tofu Curry Stew

Iris Warren

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This vegetable forward Chickpea and Tofu Curry Stew is bursting with delicious coconut and curry flavours.

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Ingredients

Servings

2 tsp olive oil
1 small sweet potato, peeled and chopped into 1/2" inch cubes or yam
1/2 tsp (kosher) salt
5 medium garlic cloves, minced
1 tsp freshly grated ginger
4 tbsp red curry paste (see blog post notes above)
350 gr firm tofu, patted dry and chopped into small cubes (about 1/2”) (extra firm will also work)
14 oz Can coconut milk (regular or light will both work here)
4 cups low sodium vegetable broth
14 oz can chickpeas
1 medium red bell pepper, thinly sliced
1 cup chopped kale or spinach, optional
1 medium green onion, thinly sliced