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Three bowls of tofu chickpea curry in a bowl with a lemon wedge.
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Chickpea and Tofu in Red Curry Sauce (Easy Recipe)

The easiest and most delicious recipe for chickpea tofu in red curry sauce you will ever find! Dinner will be ready in LESS than 30 minutes!!
Course Dinner
Cuisine Asian
Keyword Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Calories 321.8kcal
Author Jocelyn | JOZmahal
Cost $10

Equipment

  • Skillet

Ingredients

  • 1 tablespoon Olive Oil
  • 2 cloves Garlic minced
  • 1 medium Onion sliced
  • 4 ounce Red Curry Paste in a can
  • 8 ounce Vegetable Broth
  • 14 ounce Coconut Milk in a can
  • 2 medium Carrots sliced or julienned
  • 15 ounce Chickpea / Garbanzo Beans in a can
  • 14 ounce Tofu
  • ½ Green Bell Pepper thinly sliced
  • ½ Red Bell Pepper thinly sliced
  • 1 Jalapeño Pepper seeded and thinly sliced
  • 6 fresh Kaffir Lime Leaves julienned
  • 1 sprig Thai Basil Leaves julienned (some for garnish)
  • 1 Lime wedges
  • Cilantro for garnish

Instructions

  • In a medium-sized skillet, heat the olive oil over medium-high heat. Add the sliced onions and garlic. Sautè for 2 minutes until aromatics are softened.
  • Add red curry paste to the skillet and stir until fragrance has been released. This will take about 2 minutes.
  • Slowly add broth and coconut milk until it boils, lower the heat to medium, and simmer uncovered for 10-15 minutes. This allows for all the flavors to open up.
  • Add carrots and chickpeas to the red curry mixture and simmer for 4 minutes.
  • Add tofu, jalapeño, red and green bell peppers, and Thai basil and kaffir lime leaves. Let it simmer for 2 minutes.
  • Stir and fold all ingredients gently. Enjoy!

Notes

  1. Cook the curry paste before adding any liquid. This is the secret to getting that robust and aromatic flavor that is predominant in the curry. 
  2. If you have not had this curry before, I would suggest starting with 1 oz. Then add more as desired.
  3. Add salt to taste. Personally, I didn't add any salt. With the addition of all the herbs, spices, and lime, the dish was flavorful in and of itself. 
  4. Use coconut milk not cream. The latter is sweeter and used for making cocktails or desserts.
  5. Stir frequently once you add the coconut milk. This allows for all the flavors to blend together and will prevent them from sticking and scorching the pan. 
  6. Wear gloves when handling jalapeño and do not rub your eyes.
  7. Serve in a hot piping bowl and enjoy as a soup.
  8. Or serve with steamed white rice.