Tofu & Chickpea Korma Curry

Name: Tofu & Chickpea Korma Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 300g firm tofu; 400g can chickpeas; 1 onion; 3 garlic cloves; 4 tbsp ground almonds; 1 tsp cumin; 1/2 tsp cinnamon; 400g can light coconut milk; 1 tbsp olive oil; 2 garlic cloves; 5g ginger; 2 tbsp tomato purée; 2 tbsp olive oil; 2 tbsp coconut milk from top of can; 1 tsp cumin; 1 tsp ground coriander; 1 tbsp almond butter

5 steps

Prep:10minCook:40min

Great for freezing. Serve just with spinach to be healthier. Don’t add salt as Bella can have this too!

Updated at: Tue, 27 Jan 2026 16:34:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories821.5 kcal (41%)

Total Fat58.8 g (84%)

Carbs46.5 g (18%)

Sugars4.7 g (5%)

Protein33.7 g (67%)

Sodium649.3 mg (32%)

Fiber15 g (54%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gfirm tofu

400gcan chickpeas

1onion

3garlic cloves

4 Tbspground almonds

1 tspcumin

½ tspcinnamon

400gcan light coconut milk

1 Tbspolive oil

For the curry paste

2garlic cloves

5gginger

2 Tbsptomato purée

2 Tbspolive oil

2 Tbspcoconut milk can

from top of

1 tspcumin

1 tspground coriander

1 Tbspalmond butter

Instructions

Step 1

Make the curry paste by placing all the ingredients into a food processor

Step 2

Place pan over medium heat, add some oil. Once warm, add garlic, onion and cook for 5-10mins. Once soft, add the cumin and cinnamon for 5 mins

Step 3

Mix through the curry paste and cook for a further 5 mins, before adding the ground almonds and coconut milk. Mix well and leave to simmer for 10-15mins till thick and creamy. (Optional - cook rice, or just serve with spinach)

Step 4

While curry is cooking, drain tofu and pat dry with kitchen towel. Cut into bite sized chunks and add to curry, along with the chickpeas.

Step 5

Mix everything well and cook for another 5-10mins til everything is warmed through