How To Make A Quick And Easy Chickpea, Tofu And Spinach Curry

If you’re a vegetarian or a vegan you’re probably pretty familiar with the humble chick pea and tofu – one of my favourite things about them is how versatile they are when it comes to cooking. While I was sifting through Pinterest trying to find some new ideas for vegetarian dinners I came upon a recipe for a vegetarian and vegan friendly chickpea, tofu and spinach curry by a couple of food bloggers called Cocoon Cooks.

Here’s their recipe for a delicious warming dinner idea, you can also check out their blog here. 


1 tbsp coconut oil

1 large yellow onion, finely chopped

2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher

2 tbsp ( or more! ) fresh ginger, grated

8 dried unsulfured apricots, diced

3 heaped tbsp curry powder

2 400ml. cans coconut milk

1 can 520ml. + 1 can 400ml. chickpeas, drained and rinsed

500 gr. firm tofu, patted dry and cut into cubes

3 cups packed baby spinach

2 tsp coarse sea salt



a few sprigs of coriander

a squeeze of lime juice

basmati rice


Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen.

  1. Heat up the coconut oil in a wide pot on medium heat.
  2. Add onion, garlic, ginger and apricots and sautée for a few minutes, until the onion is translucent and soft.
  3. Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.
  4. Add the coconut milk and season with sea salt, mixing well.
  5. Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavours. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.
  6. Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve!