Coconut Curry Power Bowl with Chickpeas, Lentils & Crispy Tofu

This coconut curry chickpea power bowl is the perfect high‑protein, plant‑based meal for busy weeknights. Packed with protein‑rich chickpeas, lentils, and crispy tofu, it delivers hearty flavor and satisfying textures. Ready in 35 minutes, it’s a quick, budget‑friendly dish that’s both comforting and nutrient‑dense.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp coconut curry paste (red or yellow)
• 1 cup canned chickpeas, drained and rinsed
• ¾ cup dried green lentils, rinsed
• 1 cup vegetable broth
• 1 cup milk‑free coconut milk (low‑fat)
• 200g firm tofu, pressed and cubed
• Salt and pepper, to taste
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• 1 tbsp toasted pumpkin seeds (optional)

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
2. Stir in garlic, ginger, and coconut curry paste. Cook for 1 minute until fragrant.
3. Add chickpeas, lentils, vegetable broth, and coconut milk. Stir to combine.
4. Bring to a gentle simmer, cover, and let cook for 15 minutes or until lentils are tender.
5. While the curry simmers, season tofu cubes with salt, pepper, and a pinch of smoked paprika.
6. In a separate non‑stick pan, lightly press the tofu cubes and cook in little oil until golden and crispy, about 4–5 minutes per side.
7. Once the lentil curry is tender, stir in lime juice, cilantro, and toasted pumpkin seeds. Adjust seasoning with salt and pepper.
8. To serve, ladle the curry over bowls, top with crispy tofu, and drizzle with any remaining sauce.
9. Sprinkle additional cilantro and a squeeze of lime if desired. Serve immediately.

Chef's Note

For a smoky twist, add smoked paprika to the curry paste before cooking.

Make-Ahead Tips

Prepare the curry sauce a day ahead and refrigerate. Reheat gently with fresh tofu when ready to serve.

Substitutions

Use tempeh instead of tofu for a firmer texture; swap coconut milk for almond milk to reduce dairy alternatives.