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Photo of Broccoli, chickpea and tofu curry by WW

Broccoli, chickpea and tofu curry

7 - 11
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
A thick, creamy curry that is easy to prepare and will surely impress with the yummy chickpeas and tofu cubes.


Olive oil

2 tsp

Brown onion

1 medium, cut into wedges

Indian curry paste

2 tbs, korma variety


400 g, chopped

Chickpeas, no added salt, canned, drained

1 can(s), (1x400g can)


2 medium, cut into wedges


3 tsp

Light canned coconut milk

1½ cup(s), (375ml)

Firm tofu

350 g, cut into 3cm cubes

Fresh coriander

2 tbs, sprigs, to serve


  1. Heat the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 3 minutes or until browned. Add the curry paste and cook for 1 minute or until fragrant.
  2. Add the broccoli, chickpeas and ½ cup (125ml) water. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until the broccoli is just tender. Add the tomato. Cover and simmer a further 2-3 minutes or until just soft.
  3. Stir the cornflour into the coconut milk and add to the curry. Cook, stirring until the mixture boils and thickens. Season with salt and pepper. Add the tofu and heat through. Top with the coriander.


SERVING SUGGESTION: Steamed white rice. VARIATION: Swap chickpeas for canned lentils.