The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Creamy West Indian tofu & black chickpea curry
This is one colourful curry. Black chickpeas, green sugar snaps, red chilli and golden ginger join chunks of filling organic tofu and a medley of West Indian spices. Almond cream makes it oh-so-smooth, too.
Prep in 10
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 200g sugar snap peas
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 4 garlic clove
- 4cm fresh ginger
- 1 pomegranate
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 3 tbsp West Indian spice mix (Mustard) (Coriander, Ginger, Turmeric, Fenugreek, Black Pepper, Mustard, Cumin, Anise, Cinnamon)
- 1 handful of fresh coriander
- 1 chilli
- 480g black chickpeas (drained)
- 2 onion
- 1 tbsp red wine vinegar
- 150g firm tofu (Soya) (Water, Soya Beans, Nigari)
Nutritional Information
Calories: 334
Protein: 15g
Carbs: 40g
Fat: 16g
Creamy West Indian tofu & black chickpea curry
This is one colourful curry. Black chickpeas, green sugar snaps, red chilli and golden ginger join chunks of filling organic tofu and a medley of West Indian spices. Almond cream makes it oh-so-smooth, too.
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Cooking Instructions
- Thinly slice the onion. Heat a medium pan with 1 tbsp oil on a medium heat. Cook the onion for 8-10 mins, stirring occasionally, until softened. Finely dice or crush the garlic. Peel the ginger, then finely chop or grate. Add both to the pan and fry for another 2 mins.
- Boil a kettle. Drain the chickpeas, rinse, then add to the pan with three-quarters of the spice mix. Add the vinegar, then cook for another minute. Dissolve the stock cube in 300ml boiling water and add to the pan. Boil for a further 5 mins.
- Pour the cream into the curry and simmer for 10 mins. Season with sea salt and black pepper. Meanwhile, roughly chop the coriander. Trim the sugar snaps. Thinly slice the chilli. Cut the pomegranate in half and remove the seeds. Set everything aside for later.
- Drain the tofu, pat dry with paper towel, then coat in the remaining spice mix and tear into uneven pieces. Heat a large frying pan with 1 tbsp oil on a high heat and cook the tofu for 4-6 mins, turning occasionally, until golden brown all over. Season with a pinch of sea salt, then remove the pan from the heat.
- Add the sugar snaps and chopped coriander, then simmer for a final 3-4 mins. Serve the curry in bowls with the tofu on top. Garnish with the chilli (to taste) and pomegranate seeds.
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