Creamy Tofu, Mushroom and Chickpea Curry

I haven’t been blogging much lately.  I’ve just been really, really busy looking after the kids and not made time for it.  But I made this curry today and it was so nice that I have to write down the recipe before I forget!  I mostly just made it up as I went along, but I will definitely be making it again.  And hopefully will be blogging again more regularly soon!

My kids all love tofu!  I don’t know what it is about it, especially since it’s such a plain food, but they will happily eat it in any kind of sauce or even on its own.  I’ve heard other vegan parents say the same, so if you haven’t tried giving your kids tofu, then it’s worth a try!

This curry is mildly spiced so is good for kids, with coconut milk to make it extra mild and creamy, and add extra fat.  It has plenty of protein from the tofu and chickpeas.  I chose tofu, chickpeas and mushrooms because my kids like them, but you could add other vegetables that you like.  I think it’d be nice with green peas used instead of chickpeas too!

I’ve kept the recipe pretty simple but to save time you could use a mild curry powder instead of individual spices, and could skip frying the tofu if you like (but I like the texture of it if it’s fried or baked first).


Serves 4

4 cloves of garlic

2 inches of root ginger

1 medium onion

About 10 mushrooms

1 handful fresh coriander

400g firm tofu

1 tin of chickpeas

Extra virgin olive oil

1 tin of tomatoes

1 tin of coconut milk (or a small 160ml tin of coconut cream)

Spices: A pinch of chilli flakes (plus extra if you like), 1 tsp turmeric, 2 tsp garam masala, 2 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp cinnamon (or use a couple of tbsp of curry powder to save time if you like)

Sea salt and black pepper (optional)

Wholegrain rice to serve



Peel and crush or finely chop the garlic.  Peel and grate or crush the ginger.  Peel and finely dice the onion.  Slice the mushrooms.  Finely chop the coriander.

Drain the tofu if it’s in liquid, pat dry with a clean towel, and cut into bite size pieces.  Drain and rinse the chickpeas.  Blend the tin of tomatoes until smooth (optional).

In a non-stick frying pan, heat 1-2 tbsp of olive oil over a medium heat.  Add the tofu and fry until golden brown, turning every so often so it gets cooked on all sides.  (Alternatively you could bake the tofu in the oven if you want to make it without oil, which works fine as well.)

Meanwhile, in a large saucepan, heat 1 tbsp of olive oil over a medium heat and add the onion, garlic and ginger.  Cook for a few minutes, stirring every now and again.

Add the mushrooms and cook for a few more minutes, stirring every now and again.

Add the spices and stir and cook for a minute.  Add the tin of tomatoes and the “cream” part from the tin of coconut milk (or tin of coconut cream if using) and stir.  (If using a tin of coconut milk, reserve the watery part of the tin for using in a smoothie!)  You can add a little extra water (or the coconut water) if you think it needs it.

Bring to a simmer, add the tofu, chickpeas, half the fresh coriander, and simmer for about 15 minutes.

Serve with wholegrain rice, with the remaining coriander scattered on top.  (I added sea salt and black pepper to my own portion after taking out the kids’ portions, and added extra chilli flakes.)






8 thoughts on “Creamy Tofu, Mushroom and Chickpea Curry

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