Chickpea, Tofu & Bok Choy Curry

Name: Chickpea, Tofu & Bok Choy Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 plates
Ingredients: 1 tbsp olive oil; 1 medium red onion, sliced; 7 oz (200 g) extra-firm or super-firm tofu (for a soy-free recipe, see notes); 2 tbsp cornflour (cornstarch); 1 can garbanzo beans/chickpeas, drained and rinsed; 3–4 baby bok choy; 1 tbsp paprika; 2 tsp curry powder; 1 tbsp garlic salt (or to taste); 1 tbsp dried parsley; 1 can (13.5 oz / 400 ml) lite coconut milk; Water, as needed to reach a saucy texture

Prep. Time

10 minutes

Cook Time

30 minutes

Servings

4 plates

Difficulty

Easy

egg-free, dairy-free, Nut-Free, Gluten-Free, Soy-Free

Stovetop

Cooking required:

Allergens:

This one-pot curry came together as an experiment in simplicity: a single pan, a clear cooking order, and ingredients that behave well in small kitchens and on the road. Onion goes in first to set the base, followed by cornflour-coated tofu and chickpeas for plant protein, bok choy for fiber and freshness, and coconut milk to carry the spices. It’s designed to stay cohesive after cooking, which makes it easy to pack, reheat, and adjust. It also pairs with whatever you've got - couscous, rice, noodles, or nothing at all! You can skip the tofu for a soy-free version, swap chickpeas for other beans, or serve it solo, depending on what works for your pantry or dietary needs. I haven't been this excited over a curry dish in a while! It's a true winner and we loved the result.

Ingredients

1 tbsp olive oil

1 medium red onion, sliced

7 oz (200 g) extra-firm or super-firm tofu (for a soy-free recipe, see notes)

2 tbsp cornflour (cornstarch)

1 can garbanzo beans/chickpeas, drained and rinsed

3–4 baby bok choy

1 tbsp paprika

2 tsp curry powder

1 tbsp garlic salt (or to taste)

1 tbsp dried parsley

1 can (13.5 oz / 400 ml) lite coconut milk

Water, as needed to reach a saucy texture

Instructions

Tear the tofu into chunks and toss them with the cornflour until evenly coated and set aside.
Separate the bok choy leaves and remove the stems. Rinse and cut to about 1-2'' pieces.
Heat the olive oil in a wide pan or pot over medium heat and sauté the sliced red onion for 2-3 minutes.
Add the coated tofu, the garbanzo beans and bok choy to the pan and cook for several minutes without stirring, then stir.
Sprinkle in the spices, and stir so everything is evenly coated with spices.
Pour in the coconut milk, reduce the heat to medium-low, and cook while it gentle bubbles for 10-15 minutes, until the sauce thickens slightly and the flavors come together.
Serve over couscous, rice, or your favorite noodles, or let cool and pack for travel-friendly meals.

Notes

For a soy-free recipe, do not add tofu. Your protein source will be the beans.
This recipe is highly adjustable - you can substitute chickpeas with your favorite beans, or remove all together. You can skip the bok choy if unavailable, and add other vegetables that work in this recipe, such as spinach leave, red bell peppers, bamboo shoots, and roasted chinese eggplant.

The Latest Bite

Fig and Beet Salad

When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.