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Tofu & Chickpea Korma

November, 2018

Tofu & Chickpea Korma

A great meat-free alternative that gives you 3 serves of vegetables per meal and lots of gut-loving fibre

Tofu & Chickpea Korma

Serves 4


  • 250-300g firm tofu, diced into 3cm cubes

  • 2 tbs olive oil

  • 1 brown onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 tin chickpeas, rinsed and drained

  • 1/3 cup korma paste

  • 1 can (400ml) coconut milk

  • 1/2 cup water

  • 4 cups chopped vegetables (e.g. green beans, snow peas, carrot and cauliflower)

  • Salt, pepper and chilli flakes to taste


  1. Add 1 tbs olive oil to a large pan on medium-high heat. Cook tofu, turning to cook on all sides until brown and crispy. Set aside in a bowl

  2. Reduce heat to low, add remaining olive oil to the pan and cook onion and garlic until soft

  3. Add chickpeas and cook for further 2 mins

  4. Add korma paste and stir for 1 minute until fragrant

  5. Add coconut milk and 1/2 cup water and stir. Let bubble and then reduce heat to medium

  6. Add vegetables and tofu and cook for 3-5 minutes until vegetables are crispy but soft

  7. Season with salt, pepper and chilli flakes if desired

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