Pea & Tomato Curry with spiced Tofu & Flatbreads

A simple tomato and pea curry topped with spiced crispy tofu. Add some little gram flour pancake flatbreads to scoop it all up – delicious!

pea-tomato-curry-with-spiced-tofu-flatbreads 1


Peas–one of my favourite store cupboard (freezer) ingredients. You can whip up a dip or soup in minutes, so sweet and packed with plant-based protein, not to mention they a such cost effective ingredient. But I really love to add them to curries, I think their juicy sweetness is the perfect pairing for Indian spices.

Today Ive made a simple tomato and pea curry and topped it with spiced crispy tofu–If that’s not delicious enough–Add some little gram flour pancake flatbreads to scoop it all up.

Enjoy xx

pea-tomato-curry-with-spiced-tofu-flatbreads 1a

Pea & Tomato Curry with spiced Tofu & Flatbreads

A simple tomato and pea curry topped with spiced crispy tofu. Add some little gram flour pancake flatbreads to scoop it all up - delicious!
Prep time: 20 minutes
Cook time: 20 minutes
2-4 servings
4.75 from 4 votes


For the curry

  • 2 onions chopped roughly
  • 2 tbsp olive oil
  • 3 garlic cloves sliced
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp black mustard seeds
  • 1 thumb size ginger grated
  • 5 to matoes chopped roughly
  • 150 ml water
  • 1 tsp salt salt flakes
  • 1/2 tsp chilli flakes
  • 2 tbsp coconut cream or yogurt
  • 300 g frozen peas
  • Handful coriander

For the tofu

  • 1 block extra firm tofu cut into cubes
  • 2 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp sea salt flakes
  • Pinch chilli flakes
  • 3 tbsp olive oil

For the flatbreads

  • 50 g gram flour
  • Pinch sea salt
  • Splash olive oil
  • 1/2 tsp apple cider vinegar
  • 100 ml water


To make the curry

  • Add the oil to a large pan and heat to a low to medium heat. Add in the spices until they pop. Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
  • Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
  • Turn up the heat to medium, add the water and cook for a further 5-6 minutes.
  • Now add the peas, coconut yogurt and stir to combine. Allow to warm through.

To make the tofu

  • Mix the spices and oil in a tub, add the tofu and carefully coat the tofu. Allow to marinade for at least 15 minutes if you can.
  • In another pan- Heat the oil in a large frying pan or wok. Fry the tofu for a few mins on each side until brown and crispy, then transfer to a plate.

To make the flatbreads

  • Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
  • Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
  • Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  • Flip and cook on the other side for 30 seconds to a minute.
  • Remove from the pan and place on and cover with a clean cloth to keep warm.
  • Repeat the process with the remaining batter.

To serve

  • Top the curry with the crispy tofu and coriander.
  • Serve with the crepes.
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Discuss this Recipe with Niki
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11 Responses

  1. 5 stars
    Made this the other night, was amazing. Added spinach. What flour do you reccomend for gluten-free flatbreads?

  2. 5 stars
    Great recipe! It just didn’t say when to add the coconut cream, so add it it with the water. Nice taste!

  3. Definitely trying this, it looks so flavorful.

    How many flat breads do you get from the quantites stated?

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