Curry Braised Chickpeas and Tofu
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Curry Braised Chickpeas and Tofu

Curry Braised Chickpeas and Tofu

with Garlic-Cilantro Naan and Tomato Chutney

Chickpeas are stewed in an aromatic base and finished with crisp, roasted tofu for this flavourful, filling curry. A tangy DIY tomato chutney brings sweet tanginess, while garlic-cilantro naan bread makes for the perfect dipper!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

1 unit


(Contains Soy)

370 mL


113 g

Red Onion

113 g

Baby Spinach

7 g


2 unit


2 unit

Garlic, cloves

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

2 unit


(Contains Milk, Soy, Wheat)

1 tbsp

Rice Vinegar

(Contains Sulphites)

2 tbsp

Curry Paste

1 tbsp

Indian Spice Blend

1 tbsp

Plant-Based Butter

Not included in your delivery

1 tbsp


2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories900 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate101 g
Sugar18 g
Dietary Fiber13 g
Protein34 g
Cholesterol2 mg
Sodium2120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Large Pot
Measuring Cups
Medium Pot
Silicone Brush


Prep and roast tofu

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Pat tofu dry with paper towels, then cut into 1/4-inch pieces. Add tofu, half the Indian Spice Mix and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, stirring halfway through, until golden-brown and crisp, 12-14 min.

Finish prep

Peel, then cut onion into 1/4-inch pieces.Roughly chop cilantro.Cut tomato into 1/2-inch piecesPeel, then mince or grate garlic.

Start curry

Heat a large pot over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil and half the onions. Cook, stirring occasionally, until tender, 2-3 min.Add chickpeas, canning liquid, curry paste, vegetable stock powder, remaining Indian Spice Mix and 1 cups (2 cups) water. Bring to a simmer, then reduce heat to medium. Cook, stirring occasionally, until broth has thickened slightly, 6-8 min.

Make chutney

Meanwhile, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, tomatoes, vinegar, remaining onions and 1 tbsp (2 tbsp) sugar. Cook, stirring often and mashing tomatoes with the back of a wooden spoon, until chutney is thickened and jammy, 3-5 min. Season with salt and pepper, to taste.

Make cilantro-garlic naan

While chutney cooks, melt 1 tbsp (2 tbsp) plant-based butter in the microwave until melted, 30 sec. Add garlic and half the cilantro. Season with salt and pepper, then stir to combine.Arrange flatbreads on another unlined baking sheet. Brush with cilantro-garlic butter.Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads, so they don't burn!)

Finish and serve

Add half the tofu, spinach and remaining cilantro to the pot with chickpeas. Stir until spinach wilts, 1-2 min. (TIP: For a lighter consistency, add water, 2-3 tbsp at a time, if desired.)Season with salt and pepper, to taste. Divide curry between bowls. Top with remaining tofu. Dollop chutney over top.Tear naan and serve alongside.