Thai Coconut Chickpea & Spinach Curry with Crispy Tofu
A fragrant coconut curry with chickpeas and spinach served with crisp pan-fried tofu and lime.
- 250 g firm tofu
- 240 g chickpeas (canned, drained)
- 120 g baby spinach
- 400 ml coconut milk
- 1½ tbsp red curry paste
- 15 g ginger
- 3 pc garlic cloves
- 1 pc lime
- 1 tbsp soy sauce
- ½ tsp brown sugar
- 2 tbsp vegetable oil
- 1 tsp fish sauce
- 10 g coriander leaves
- 180 g cooked jasmine rice
- ½ tsp salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press tofu: wrap in a clean towel and press 10 minutes, then cut into bite-size cubes.
- Step 2
Pan-fry tofu: heat 1 tbsp vegetable oil in a non-stick frying pan. Fry tofu cubes 8–10 minutes, turning until golden and crisp. Stir in soy sauce and cook 1 minute; remove.
- Step 3
Make curry base: in the same pan, add 1 tbsp oil. Sauté finely grated ginger and crushed garlic for 1 minute, then stir in red curry paste and cook 30 seconds until aromatic.
- Step 4
Add coconut milk and chickpeas. Simmer 10 minutes, stirring occasionally. Season with a small pinch of salt, brown sugar, and lime juice to taste.
- Step 5
Add spinach to wilt for 2 minutes.
- Step 6
Serve over rice; top with crispy tofu, coriander leaves, and extra lime wedges.
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