Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

A tasty vegetarian curry, spiced up with tofu and chickpeas.

Serves: 4-6

Prep time: 10 mins

Cooking time: 30-40 mins


  • 2 tbsp coconut oil
  • 300g firm tofu, cut into 1cm cubes
  • 1 onion, finely diced
  • 1 white potato, cut into 1cm cubes
  • 400g can of chickpeas, drained and rinsed
  • 200g Massaman curry paste
  • 400g can coconut milk
  • 400g broccoli, cut into florets
  • 1 tsp dextrose powder


  • In a large saucepan, heat 1 tbsp coconut oil on medium high.
  • Add tofu and brown on each side, about 15 minutes, remove to a plate and set aside.
  • Heat 1 tbsp coconut oil in same pan and add onion, stirring until cooked (about 5 minutes).
  • Add chickpeas and curry paste and stir, cooking for 3 minutes.
  • Add coconut milk, broccoli, potato and tofu and bring to the boil.
  • Reduce heat and simmer for 15 minutes, until potato and broccoli are cooked through, and sauce thickens. Cover, but leave lid ajar.
  • Serve with cauliflower rice.



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