Bursting with creamy coconut and curry flavours, this vegetable forward Chickpea and Tofu Curry Stew is perfect for a cozy meal or use a meal prep for lunch all week long.
I’ve become officially obsessed with chickpea and tofu curry stews – this coconut curry version winning as my personal favourite.
It’s surprisingly quick to make, uses whatever veggies you have on hand (or prefer), and it so satisfying in that surprisingly healthy and hearty way.
I’ve used a bit of cheat here by including a curry paste, red in this case. Using a curry paste speeds up the recipe by quite a bit and I find curry pastes to be a reliable and easy purchase.
My favourite brand is Thai House. I often have both the red and the green curry pastes in the pantry ready to go (affiliated link, although not sponsored, just wanted to let you know what I use).
I find red curry paste is the most mild of all the curry pastes, especially when paired with the coconut milk. You may already know this since I have posted another red curry recipe in the past.
I love the flexibility this tofu curry stew allows. Use whichever vegetables you feel like or have on hand ( a perfect clean out the fridge recipe!), skip the tofu and double up on the chickpeas, grab a crusty baguette and get down to business or add some rice or rice noodles if you’re gluten-free.
This stew is freezer-friendly as well. Make a double batch and allow soup to cool completely before placing in an airtight container and freezing.
Variations / Substitutions:
- Curry Paste: red is called for in this recipe, however green is equally delicious.
- Vegetables: swap the sweet potato for carrots, the bell pepper for broccoli or even green beans, and the kale for spinach. Use what you have and clean that fridge out!
- Tofu: truthfully, I’m not the world’s biggest tofu fan, but here it works so well with the chickpeas. Skip if you must and double up on the chickpeas.
- Chickpeas: I love them here but if they’re not for you, skip and double down on the tofu.
More hearty and satisfying healthy soup and stew recipes:
- (Vegan) Squash Soup with White Beans and Quinoa
- (Vegan) Beet, Ginger and Coconut Milk Soup
- Slow Cooker Cream of Leek Soup
This vegetable forward Chickpea and Tofu Curry Stew is bursting with delicious coconut and curry flavours.
- 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
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In a large sauce pan or Dutch Oven, heat olive oil over medium heat.
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Add sweet potatoes and salt and cook for 5 minutes until starting to soften. Add garlic and ginger, cook while stirring for about 1 minute.
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Add curry paste and cook while stirring for a couple of minutes until curry paste becomes a deep dark red. Add tofu and stir to fully coat.
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Add coconut milk and broth, stir to combine. Adjust heat to high and bring to a boil. Immediately reduce heat to a simmer (medium-low) and cook for about 10 minutes until sweet potatoes are fully cooked through.
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Add chickpeas, bell pepper and kale (if using). Cook for 2-5 minutes or until kale has softened but is still bright green. Taste and add more salt if desired.
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Serve immediately with sliced green onion on top (if using).
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