Chickpea, Tofu & Spinach Curry

Prep Time
10 mins
Cook Time
30 mins

This recipe is one of our favorites because it is super quick to prepare, yields 8 servings, and freezes very well. It is a great-tasting, creamy, and warming curry that makes a great mid-week meal but is also bound to impress your friends and family when they come to dinner, too.

Credit: Cocoon Cooks


  • 1 tbsp coconut oil
  • 1 large yellow onion, finely chopped
  • 2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher
  • 2 tbsp (or more!) fresh ginger, grated
  • 8 dried unsulfured apricots, diced
  • 3 heaped tbsp curry powder
  • 2 x 13.5 fl oz cans coconut milk
  • 1 x 16oz cans chickpeas, drained and rinsed
  • 17 oz firm tofu, patted dry and cut into cubes
  • 3 cups packed baby spinach
  • 2 tsp coarse sea salt


  1. Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen.
  2. Heat up the coconut oil in a wide pot on medium heat. Add the onion, garlic, ginger, and apricots, and sautée for a few minutes, until the onion is translucent and soft.
  3. Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.
  4. Add the coconut milk and season with sea salt, mixing well.
  5. Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavors. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.
  6. Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve with rice.

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