March 30, 2022 2 min read


Protein-packed meat-free curry - thanks to the tofu and quinoa. This hearty dish is best served hot on a bed of rice or with a warm freshly made pita bread.

    • 1 tbsp toasted sesame oil
    • 1 block firm tofu, cut into 1 inch cubes
    • 1 tbsp olive oil
    • 1 small yellow onion, finely diced
    • 2 medium carrots, cut into diagonal rounds
    • 3 cloves garlic, finely sliced
    • 1 tbsp curry powder
    • 1/2 tsp ground turmeric
    • 1/4 tsp paprika
    • 3 cup stock
    • 1/2 cup quinoa (I used red)
    • 1 tin chickpeas, drained + rinsed (400g)
    • 1 can coconut milk (400g)
    • 50 g kale, chopped (optional)
    • Salt + pepper to taste
    • 1 tbsp olive oil
    • 1/2 - 1 lemon
    • 1/4 cup fresh coriander, chopped
    • pinch of chilli flakes
  1. Heat the sesame oil in a non-stick frying pan. Season the tofu with salt and pepper and pan fry until golden on all sides. Open to bake in the oven (200C / 180 fan for about 50 minutes until golden if you prefer.) Set aside.
  2. Meanwhile, heat 1 tbsp of olive oil in a large soup pan. Add the onions and carrots and cook for 3 minutes. Add 2 cloves of garlic and cook for 1 more minute.
  3. Add the spices, stock and quinoa. cook on a medium low heat for about 15 minutes until the quinoa is cooked and the sauce thickens. Add the coconut milk, chickpeas, kale and tofu and warm through for about 2 minutes. (option to add the tofu just on top if you prefer but warm it up first). Season to taste with salt and pepper.
  4. Fry remaining garlic clove slices in 1 tbsp of olive oil (about 1 minute until crisp.
  5. Squeeze over fresh lemon and sprinkle with coriander, garlic clove with the oil and chilli flakes to serve.


Jo Harding | @modernfoodstories |

 Food photographer + Recipe Developer

Simple, healthy, whole food recipes that nourish and replenish. Pro plant-based. Gluten free, dairy free and refined sugar free. Many vegan, keto and Whole30 options.

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