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5 from 6 votes
Tofu Chickpea curry
Tofu Chickpea Curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Soup
Cuisine: Indonesian
Servings: 4
Author: Ina Wrobel
  • 1 can chickpea, rinsed and drained
  • 2 blocks firm tofu, cubed
  • 2 cups frozen peas
  • 1 tomato
  • 1 red bell pepper
  • 1 onion, small size
  • 6 cloves garlic
  • 1-inch fresh turmeric or 2 tsp turmeric powder
  • 4 stalks lemongrass, white part only
  • 3 lime leaves/substitute with lime zest
  • 1 tsp cumin powder
  • 1 tsp white pepper
  • 1 tsp curry powder
  • 2 tsp salt
  • 1 cup coconut milk
  • 4 cups broth or water
  • 5 tbsp oil
  1. Turn the stove to medium heat, put 3 tbsp oil in the frying pan, fry the cubed tofu until it has a slight crust on each side. Set aside.
  2. In a food processor, put 2 tsp of oil, tomato, garlic, onion, turmeric and bell pepper, process until smooth, it is fine if there are some chunks on it.
  3. Use the knife handle to bruise the lemongrass.
  4. In a medium-size pan, saute the tomato mixture for about 5 minutes until it is fragrant and liquid evaporates.
  5. Add tofu, chickpea, lemongrass, cumin, lime leaves (or lime zest) salt, white pepper and broth (or water). Simmer it for 10 minutes.
  6. Add frozen peas, and coconut milk then simmers it for another 10 minutes.
  7. Serve the curry soup with extra lime juice.
Recipe Notes

Bruising the lemongrass before cooking will release more of the flavor and fragrance.