Healthy tofu and chickpea curry

Eating healthier doesn’t mean sacrificing flavour. This Better for You Butter Tofu is an easy flavorful recipe to get the new year started off right!

I love Indian food and butter chicken is one of my faves. I developed this recipe when seeking a healthier plant-based version that did not disappoint. This recipe is simple and delicious, my type of meal. I recommend cooking this in a slow cooker but if not you can make it on the stove. This lightened-up version uses coconut milk instead of whipping cream which gives it a nice velvety texture and amped taste. When we’re told that we can’t have something, we tend to crave more of it! As a self-professed food addict, I’ve had to find a way to satisfy my cravings in healthier, easy ways without sacrificing flavour. Having some healthy food swaps is key to keeping you happy without feeling like you’re depriving yourself.

Tofu is a well-rounded source of plant-based source protein and originates from soybeans. Soybeans are considered a whole source of protein since they provide your body with all the essential amino acids it needs. You won’t miss the chicken in this butter tofu recipe! For a 1/2 cup tofu you consume 10g protein

Chickpeas are packed with insoluble fibre which aids in digestion and eliminates toxins. Recent research has shown that they can control appetite and can lower your cravings for processed foods. For a 1/2 cup chickpeas you consume 6g protein



  1. In a medium or large saucepan, set over medium heat add oil. Add in the onion, garlic
    and spices and cook until fragrant, 1-2 minutes.
  2. Stir or whisk in the coconut milk, tomato sauce, ginger, tofu and chickpeas. Bring to a boil. Reduce to a simmer and cook for 20 minutes until sauce thickens.
  3. Add frozen peas after 10 minutes of cooking.
  4. Enjoy with brown rice and naan (optional)