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Chickpea and Tofu Curry Stew

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.

Chickpea and Tofu Coconut Curry Stew piled high into a shallow soup bowl with squeezed lime slices.

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.

Big Dutch Oven of Chickpea and Tofu Curry Stew with a sprinkle of cilantro on top and a metal ladle off to the side of the bowl.

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.

Chickpea and Tofu Coconut Curry Stew piled high into a shallow soup bowl with squeezed lime slices.

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.

Chickpea and Tofu Coconut Curry Stew piled high into a shallow soup bowl with squeezed lime slices.

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.
Chickpea and Tofu Coconut Curry Stew piled high into a shallow soup bowl with squeezed lime slices.

More hearty and satisfying healthy soup and stew recipes:

Chickpea and Tofu Coconut Curry Stew piled high into a shallow soup bowl

5 from 1 vote

Chickpea and Tofu Coconut Curry Stew piled high into a shallow soup bowl with squeezed lime slices.

Chickpea and Tofu Curry Stew

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

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

Course:

Stew

Cuisine:

Thai

Keyword:

chickpea curry recipe, coconut curry recipe, tofu curry, tofu stew

Servings: 6 servings

Calories: 328 kcal

Ingredients

  • 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

Instructions

  1. In a large sauce pan or Dutch Oven, heat olive oil over medium heat.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve immediately with sliced green onion on top (if using).

Nutrition Facts

Chickpea and Tofu Curry Stew

Amount Per Serving

Calories 328
Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 15g94%

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

Sodium 214mg9%

Potassium 457mg13%

Carbohydrates 24g8%

Fiber 7g29%

Sugar 6g7%

Protein 12g24%

Vitamin A 6420IU128%

Vitamin C 43mg52%

Calcium 152mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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