Chickpea, Tofu & Bok Choy Curry
Prep. Time
10 minutes
Cook Time
30 minutes
Servings
4 plates
Difficulty
Easy
egg-free, dairy-free, Nut-Free, Gluten-Free, Soy-Free
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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!