Smart Tofu and Chickpea Curry
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Smart Tofu and Chickpea Curry

Smart Tofu and Chickpea Curry

with Spinach in Tikka Sauce

Golden morsels of tofu have a delicate creamy interior while the outer layer is delightfully crispy after getting a quick toss in the pan. Coupled with fibre-rich chickpeas stewed in a creamy tikka sauce, this curry is not to be missed! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Calorie Smart
Carb Smart
Low CO2

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

Preparation Time30 minutes
Cooking Time5 minutes


serving amount

1 unit(s)


(Contains Soy)

½ unit(s)


56 g

Baby Spinach

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

7 g


½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

½ unit(s)

Yellow Onion

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 unit(s)


Not included in your delivery

0.13 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories470 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate36 g
Sugar9 g
Dietary Fiber9 g
Protein25 g
Cholesterol30 mg
Sodium1360 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium700 mg
Iron6 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.


Large Non-Stick Pan
Measuring Spoons
Measuring Cups


Fry tofu
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat tofu dry with paper towels. Cut tofu into 1/2-inch cubes.
  • When hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.
  • Add tofu, then season with salt, pepper and Cumin-Turmeric Spice Blend. Pan-fry, turning cubes occasionally, until crispy and golden, 4-5 min. (TIP: If spices start to burn, reduce heat to medium.)
  • Transfer to a plate.
  • Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
  • Cut tomato into 1/2-inch pieces.
  • Roughly chop spinach.
  • Roughly chop cilantro.
Saute onions and tomatoes
  • Return the same pan (from step 1) to medium.
  • Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Add onions and tomatoes. Cook, stirring occasionally, until softened, 3-4 min.
Start curry
  • Stir in tikka sauce and stock powder. Cook, stirring often, until sauce thickens slightly, 30 sec.
  • Add 1 cup (2 cups) water and half the chickpeas with their canning liquid to the pan (use all for 4ppl). Bring to simmer over high.
  • Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until chickpeas are tender and tomatoes are broken down, 8-10 min.
Finish curry
  • Add spinach, half the tofu and half the cilantro to the pan. Cook, stirring often, until spinach wilts, 1-2 min. (TIP: If curry reduces too much, add 2 tbsp water at a time, until desired consistency is reached.)
  • Season with salt and pepper, to taste.
Finish and serve
  • Divide curry between bowls.
  • Top bowls with remaining tofu.
  • Sprinkle remaining cilantro over top.