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.
Fragrant Tofu & Chickpea Curried Soup
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 curry powder. 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!
Prep in 10
High protein
1/3 daily fibre
7 plants
Slow Cooker
Serving size
Ingredients
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 2 curry leaves
- 1 unwaxed lime
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 460g chickpeas (Chickpeas, water, salt)
- 4cm fresh ginger
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh coriander
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 pepper
- 30g cashew nuts (Nuts)
- 160g mangetout
- 4 garlic clove
- 400ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 635
Protein: 35g
Carbs: 17g
Fat: 37g
Fragrant Tofu & Chickpea Curried Soup
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 curry powder. 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 grater, a measuring jug & a sieve
Do the prep
- Drain the tofu, pat dry and cut into 2cm cubes
- Thinly slice the peppers. Drain and rinse the chickpeas. Finely grate the garlic and ginger
Slow cook the soup
- Heat the large saucepan with 2 tsp oil on medium heat. Once hot, add the garlic, ginger, lemongrass puree and curry powder. Cook for 1 min, until fragrant
- Add 50ml water, the curry leaves, 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.
- In the last 3 mins of cook time, add the mangetout to the soup and cook until softened
- Stir through half the coriander. Taste and season with salt and pepper if needed. Add a splash of water if the sauce becomes too thick
Plate up
- Serve the curried tofu soup into bowls. Sprinkle over the cashews and remaining coriander
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