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.
Curried Tofu Soup with Chickpeas & Cashews
This plant-based curry is a bowlful of comfort. Coming together in the slow cooker, it's perfect for busy weeknights. Simply simmer protein-rich tofu and chunky chickpeas in a coconutty curry, infused with fragrant lemongrass and aromatic ginger. Sprinkle with cashews and fresh coriander to complete the dish. Don't worry, if you don't want to slow cook, you can still cook this recipe on the hob in under 30 mins!
High protein
1/3 daily fibre
7 plants
Slow Cooker
Serving size
Ingredients
- 20g cashew nuts (Nuts)
- 80g mangetout
- 1 unwaxed lime
- 1 handful of fresh coriander
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200ml coconut milk (Coconut, Water)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 pepper
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 653
Protein: 36g
Carbs: 18g
Fat: 38g
Ingredients
- 1 unwaxed lime (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 pepper (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g mangetout (use half)
- 20g cashew nuts (use half) (Nuts)
Nutritional Information
Calories: 653
Protein: 36g
Carbs: 18g
Fat: 38g
Curried Tofu Soup with Chickpeas & Cashews
This plant-based curry is a bowlful of comfort. Coming together in the slow cooker, it's perfect for busy weeknights. Simply simmer protein-rich tofu and chunky chickpeas in a coconutty curry, infused with fragrant lemongrass and aromatic ginger. Sprinkle with cashews and fresh coriander to complete the dish. Don't worry, if you don't want to slow cook, you can still cook this recipe on the hob in under 30 mins!
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Cooking Instructions
Before you start
- Pull out a large lidded saucepan, a slow cooker (if using) & a sieve
Do the prep
- Drain the tofu, pat dry and cut into 2cm cubes. Thinly slice the pepper. Drain and rinse the chickpeas
Slow cook the soup
- Heat the large saucepan with 1 tsp oil on medium heat. Once hot, add the ginger & garlic paste, lemongrass puree and curry powder. Cook for 1 min, until fragrant
- Add the coconut milk, stock powder, pepper, chickpeas and tofu. Stir to combine, bring to the boil, then transfer to your slow cooker. Cook on medium for 4-5 hours
- If using the hob, pop a lid on the pan and simmer for 18-20 mins
Finishing touches
- Meanwhile, roughly chop the coriander. Halve the lime
- In the last 3 mins of cook time, add the mangetout to the soup and cook until softened
- Stir through half the coriander and a squeeze of lime juice. Taste and season with salt and pepper if needed. Add a splash of water if the soup becomes too thick
Plate up
- Share the curried tofu soup between bowls. Sprinkle over the cashews and remaining coriander. Serve with the remaining lime, cut into wedges
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