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Photo of Tofu and bean curry with broccoli and curry leaves by WW

Tofu and bean curry with broccoli and curry leaves

4 - 7
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Ginger, turmeric and fresh curry leaves are what gives this tofu and kidney bean curry an amazing depth of flavour.


Sunflower oil

1 tbs, or canola variety

Firm tofu

250 g, cut into 8 slices, drained on paper towel

Red onion

1 large, thinly sliced


2 medium, halved lengthways, thinly sliced


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground turmeric

1 tsp

Mustard seeds

2 tsp, brown variety

Fresh curry leaf

12 whole, fresh

Vegetable stock, liquid, salt-reduced

1¼ cup(s), (310ml)

Light canned coconut milk

cup(s), (160ml)


350 g, peeled, cut into 3cm pieces

Canned red kidney beans, rinsed, drained

1 400g can, (1x400g can)


300 g, cut into florets

Fresh coriander

2 tsp, leaves


  1. Heat oil in a large saucepan over medium-high heat. Cook tofu, turning, in batches for 1-2 minutes each side or until browned. Transfer to a plate. Cut slices in half lengthways.
  2. Cook onion and carrot in same pan, stirring, for 5 minutes or until softened. Add garlic, ginger, turmeric, mustard seeds and curry leaves and cook, stirring, for 1 minute or until fragrant. Add stock and coconut milk and bring to the boil. Add pumpkin and tofu. Reduce heat and simmer, covered, for 8-10 minutes or until pumpkin is just tender.
  3. Add beans and broccoli and cook, covered, for 5 minutes or until tender. Serve sprinkled with coriander.


SERVING SUGGESTION: Roti (contains gluten). TIP: If you can’t find fresh curry leaves, you can substitute with dried ones.