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.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Tofu & Chickpea Korma with Golden Rice
Mild and creamy, this coconut korma will win over the whole family. Warmed with ginger and garlic, and studded with plump chickpeas, it’s also packed with leafy kale and baby plum tomatoes.
Prep in 10
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 40g creamed coconut
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 200g baby tomatoes
- 80g sliced kale
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 200g brown rice (brown rice (100%))
- 230g chickpeas (Chickpeas, water, salt)
- 4 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 onion
Nutritional Information
Calories: 597
Protein: 23g
Carbs: 51g
Fat: 28g
Creamy Tofu & Chickpea Korma with Golden Rice
Mild and creamy, this coconut korma will win over the whole family. Warmed with ginger and garlic, and studded with plump chickpeas, it’s also packed with leafy kale and baby plum tomatoes.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, another large saucepan & a large frying pan
Get the rice on
- Add the rice to a saucepan with the boiling water and half the curry powder and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Roughly dice the onion
- Heat another large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softening
- Meanwhile, drain and rinse the chickpeas. Halve the tomatoes
Get your simmer on
- Add the ginger and garlic paste and korma paste to the pan
- Cook for 2 mins, then add the tomatoes, creamed coconut, chickpeas and 350ml hot water
- Add the stock and stir to dissolve. Simmer for 8-10 mins, until slightly thickened. Season with salt
Get sizzlin'
- Drain the tofu, pat dry with a paper towel and cut into 2cm cubes
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden
Last bits & plate up
- Pick any woody stalks from the kale. Roughly chop the coriander
- Stir the yoghurt, crispy tofu, kale and half the coriander through the curry, until the kale has wilted. Season with salt and pepper
- Serve the rice alongside the curry and garnish with the remaining coriander
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