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Curry Stew With Tofu


  • 2 tablespoons olive oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 celery stick

  • 1 tablespoon fresh grated ginger

  • 2 tablespoons curry powder

  • 1 teaspoon cumin

  • 1 teaspoon turmeric

  • 1 (14oz) can diced tomatoes

  • 3 cups vegetable broth

  • 1 sweet potato, peeled and diced

  • 150 grams of pumpkin/squash

  • 1 cup carrots, sliced

  • 1 block firm or extra firm tofu, diced into 1/2 inch cubes

  • 1 (15oz) can chickpeas, drained and rinsed

  • 1 cup frozen peas

  • Juice of 1 lime

  • Chopped cilantro for garnish

  • Salt and pepper to taste


  1. In a large pot, heat the olive oil over medium heat. Sauté the onions for 3-4 minutes until translucent.

  2. Add the garlic, ginger, curry powder, cumin and turmeric. Sauté for 1 minute until fragrant.

  3. Pour in the diced tomatoes and vegetable broth. Bring to a boil.

  4. Add the sweet potatoes, the pumpkin, and the carrots. Reduce heat to low and simmer for 10 minutes.

  5. Add the tofu, chickpeas and frozen peas. Simmer for 5 more minutes.

  6. Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed with salt and pepper.

  7. Serve warm, garnished with fresh cilantro. Enjoy over rice or with naan bread!


  • Try adding spinach or kale for more greens.

  • Top with cashews or almonds for crunch.

  • Add protein like chickpeas, lentils or beans.

  • Swap vegetables like cauliflower, squash or zucchini.

Curry Stew With Tofu
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