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Tofu, chickpea and kale curry


  • ¾ tbsp. coconut oil
  • 2 plump garlic cloves, crushed
  • 5 tbsp. curry powder (I used hot)
  • ¼ tsp. ground turmeric or ½ tsp. Vitalising Superpowder
  • ¼ tsp. ground black pepper
  • 200g chopped tomatoes
  • 400g chickpeas (1 can), drained
  • 100ml water
  • Juice from ½ lime
  • 50g kale, sliced
  • Small bunch of coriander, chopped finely


  • 1 red onion, diced
  • 2-5cm fresh root ginger, peeled and chopped finely
  • ½ tsp. Garam Masala
  • ¼ tsp. chilli powder
  • 300g carrots (I have used rainbow carrots in the photos), peeled and sliced into plump slices
  • 400g pumpkin puree (1 can) or steamed sweet potato, mashed
  • 300ml coconut milk
  • ¾ tbsp. tamari or soya sauce
  • 300g firm tofu, sliced into cubes
  • Optional: 2 tbsp. protein powder (soya bean or pea) or 1 tbsp. chia seeds

Don’t you just love a good curry? It’s hard to beat the combination of aromatic spices, fragrant fresh herbs and warming chilli and ginger.

This tofu, chickpea and kale curry ticks all those boxes and uses just store-cupboard basics, making it a cheap, but favour-packed meal. You have a creamy tomato sauce but no dairy is required! The sauce is made creamy by using pumpkin puree or sweet potato mash (get those extra veggies in!). You can also add extra protein powder or chia seeds for extra nutrition.

This recipe is a hit with friends when I am entertaining; it can be rustled up in under 45 mins (including prep time) and it can stay on the hob ready to welcome your hungry guests. I love to serve mine with some fresh coriander, lime juice and a side order of wholemeal rice, quinoa, cauliflower rice or black lentils.



  1. In a deep non-stick pot melt a little coconut oil. Add the chopped onion, garlic and ginger and sauté on a low heat for about 3 mins.
  2. Add the spices and continue to heat for about 2 mins until you can smell the spices.
  3. Add the sliced carrots and continue to cook for about 2 mins.
  4. Add the chopped tomatoes, pumpkin puree or sweet potato mash, chickpeas, coconut milk, water, tamari and lime juice.
  5. Cook for a further 10 mins until the carrots are nearly cooked through.
  6. Add the tofu, stir gently and cook for a further 5 mins.
  7. Add the chopped kale and cook for a further 2 mins.
  8. Serve with a twist of lime, fresh coriander, black lentils, quinoa or cauliflower rice.