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.
Tofu & Chickpea Korma with Golden Rice
Mild and creamy, this coconut korma will win over little palates. Warmed with ginger and garlic, and studded with plump chickpeas, it’s also packed with vitamin-rich spinach and baby plum tomatoes.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 40g baby spinach (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 0.5 tsp turmeric (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 onion (use half)
- 1 vegetable stock cube (use half) (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)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp korma paste (use half) (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)
- 110g baby tomatoes (use half)
- 1 handful of fresh coriander (use half)
- 120g chickpeas in water (use half) (chickpeas, water)
Nutritional Information
Calories: 679
Protein: 36g
Carbs: 62g
Fat: 30g
Ingredients
- 80g brown rice (brown rice (100%))
- 1 onion
- 110g baby tomatoes
- 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)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- ½ tsp turmeric
- 120g chickpeas in water (chickpeas, water)
- 2 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 handful of fresh coriander
- 40g baby spinach
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 679
Protein: 36g
Carbs: 62g
Fat: 30g
Tofu & Chickpea Korma with Golden Rice
Mild and creamy, this coconut korma will win over little palates. Warmed with ginger and garlic, and studded with plump chickpeas, it’s also packed with vitamin-rich spinach and baby plum tomatoes.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and the turmeric and boil for 25-30 mins, until cooked, then drain.
- Roughly dice the onion. Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the onion and cook for 4-5 mins, until softening. Meanwhile, drain and rinse the chickpeas. Halve the tomatoes.
- Add the ginger and garlic paste and korma paste to the pan. Cook for 2 mins, then add the tomatoes, coconut yoghurt, chickpeas and 350ml hot water (175ml for 1 person). Crumble in the stock cube and stir to dissolve. Simmer for 8-10 mins, until slightly thickened. Season with sea salt.
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden.
- Roughly chop the coriander. Stir the yoghurt, crispy tofu, spinach and half the coriander through the curry, until the spinach has wilted. Season with sea salt and black pepper.
- Serve the rice alongside the curry and garnish with the remaining coriander.
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