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A creamy, fragrant curry of chickpeas and tofu simmered in a spiced tomato and coconut sauce with ginger, garlic and green chilli, finished with plenty of kale. It’s naturally plant-based and ready in 30 minutes. Chickpeas and tofu provide plenty of plant protein, and the chickpeas, kale and brown rice add lots of fibre.
1.
If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).
2.
Heat the oil in the pan over a medium heat. Cook the onion until soft (5 minutes).
3.
Add the garlic, ginger and chilli, and cook for 1 minute. Stir in the garam masala, cumin and turmeric, and cook for 1 minute.
4.
Add the tomatoes, coconut milk, chickpeas, tofu and 100ml water. Bring to a simmer, cover and cook, stirring occasionally, until thickened (15 minutes).
5.
Stir in the kale and cook until wilted (3–4 minutes). Season with the salt and pepper.
6.
Heat the rice pouches following the pack instructions, and serve with the curry.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze the curry for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Serve with: A spoonful of unsweetened soya yoghurt, or 0% fat Greek yoghurt if not vegan, and fresh coriander. Higher protein: Add 150g frozen edamame with the chickpeas. Lower carb: Skip the rice and serve with extra greens.
Cost-saving tips
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