Chickpea and Tofu Curry

    20 minutes

    This is a great quick and easy curry which features chickpeas, tofu and spinach, but you can use whatever vegies you like.

    243 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 1 (420g) tin creamed corn
    • 1 tablespoon curry paste
    • salt to taste
    • ground black pepper to taste
    • 1/2 teaspoon garlic powder, or to taste
    • 1 (400g) tin chickpeas, drained and rinsed
    • 300g firm tofu, cubed
    • 1 bunch fresh spinach, stems removed
    • 1 teaspoon dried basil or to taste

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a large wok or frypan heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
    2. Stir in chickpeas and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

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    Reviews in English (196)


    Excellent. Quick, easy and flavorful. (I skipped the tofu.) My boyfriend from India made the following modifications for more authenticity: After heating oil in pan, add 1/2 t. cumin seeds. Heat for 30 seconds, stirring. Then add 6 curry leaves and 2 t. ginger-garlic paste. Stir for 30 seconds. Then add onion, 1 t. garam masala, 1 t. chili powder and 1 T. curry powder. (no curry paste required) I followed the recipe similary except that I added about 1/2 cup water after putting in the chick peas to create a thinner consistancy. We both loved it served with basmati rice. Next time I may add some chopped tomato.  -  11 Dec 2005  (Review from Allrecipes USA and Canada)


    I noticed there were no reviews from someone saying they are Indian. So here I am. I tried this out because I was curious about the creamed corn base - all of my curries use tomatoes. I used the ingredients requested with 3 exceptions. 1 - garlic salt 2 - a can of diced tomatoes because the corn started sticking 3 - homemade paneer instead of tofu - but only because I had none, I've used tofu in curry before & as other reviewers have said, you need to brown it first with a little bit of oil, then take it out of the pan while you move onto the onions. I always put the cheese/tofu in last so they stay whole. In regards to curry paste. I noticed quite a few who were unable to use it reviewed a few years back. In the past 2 or 3 years, most major grocers carry curry paste - it's different from curry sauce. Also, other reviewers have mentioned this, the brand makes a HUGE difference. I only use Patak's. I'm always trying different brands because I like to think of myself as a lover of shortcuts - curry paste is one of them. I've used Patak's faithfully ever since I left my parents and missed authentic South Indian cooking (spicy flavorful & spicy hot). I used a medium hot paste because I'm not sure how much my 18 month can do - it must have been just right because she inhaled it as did my 5 year old. As far as measurements go - I don't use them. The beauty of curry is it's YOUR special blend. I'm writing home about this one!  -  01 Apr 2009  (Review from Allrecipes USA and Canada)


    I have never made an indian dish that tasted so authentic! Just as good as anything I would get at the restaurant. While sauteeing the onions I added 1/2 tsp of garam masala and 1/2 tsp of ground cumin which I think boosted the flavor dramatically. I followed the recipe exactly and added some boiled potato and cauliflower. I served it with basmati rice and it came out wonderful! Very mild also, as I have a very hard time eating spicy indian cuisine, but definitly not lacking in flavor! I'm very grateful for this wonderful recipe.  -  19 Dec 2006  (Review from Allrecipes USA and Canada)