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  • Writer's pictureNatalya Fisher

Chickpea Quinoa & Tofu Curry

Chickpea Quinoa & Tofu Curry

w/ Rice Noodles


Warm curries make these cold days so much better! The best part about curries is that you can add whatever you like into them & they are easy to make with things around the kitchen. It doesn't call for a lot of ingredients & the flavor comes mostly from the spices. If you don't like coconut milk feel free to use vegetable broth.

This recipe is for 4 people


1 can Coconut Milk

1 can Chickpeas

1 package of Frim, Tofu

½ cup Water

½ cup Quinoa

2 cloves of Garlic

1 small Onion

1 Red Bell Pepper

1 tsp Tapioca Starch

½ tbsp Curry Powder

½ tsp Chili Powder

¼ tsp Sea Salt

⅛ tsp Black Pepper

Optional garnish - ½ an Avocado, a few Broccoli Sprouts & Chili Flakes


  1. Drain the water from the tofu & slice the tofu in half the long way. This will make two blocks of tofu. Place tofu into a dish towel & cover. Place something heavy over the tofu & press the tofu for 15 minutes.

  2. In the meantime, mince the garlic & cut the onion into small cubes.

  3. In a 3 qt. saucepan add able half a tbsp of oil & saute the onions with the garlic until light in color.

  4. Cut the bell pepper into quarter-inch cubes. Add to the pot & saute for about 3 minutes.

  5. Then add in the can of coconut milk. Bring to a boil & then lower to medium-low heat.

  6. Cut the tofu into 1 inch by quarter-inch squares. Add to the pot with the chickpeas, half cup of quinoa, & spices. In a cup add the water with the tapioca starch. Mix well to make sure the starch is fully dissolved into the water. Pour into the pot & cover the curry. Cook for 25 minutes.

  7. While the curry is cooking make the noodles according to the package.

Garnish- cut the half avocado into small cubes & place a few pieces of sprouts on top.

Serve & Share with Love


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