Pea & Tomato Curry with spiced Tofu & Flatbreads

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 thats not delicious enough – Add some little gram flour pancake flatbreads to scoop it all up.
Enjoy xx

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  2-4 servings
  20 minutes preparation time
  20 minutes cook time


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 knumb size ginger grated 
  • 5 tomatoes chopped roughly 
  • 150ml water 
  • 1 tsp salt salt flakes 
  • 1/2 tsp chilli flakes 
  • 2 tbsp coconut cream or yogurt 
  • 300g 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; 
  • 50g Gram flour 
  • Pinch sea Salt 
  • Splash olive oil 
  • 1/2 tsp apple cider vinegar 
  • 100ml water 


To make the curry; 
  1. 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 aprox 8-10 minutes until soft and browning.
  2. Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
  3. Turn up the heat to medium, add the water and cook for a further 5-6 minutes
  4. Now add the peas, coconut yogurt and stir to combine. Allow to warm through. 
To make the tofu; 
  1. 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. 
  2. In another pan- Heat the oil in a large frying pan or wok.  Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate.
To make the flatbreads; 
  1. 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. 
  2. 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. 
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily. 
  4. Flip and cook on the other side for 30 seconds to a minute
  5. Remove from the pan and place on and cover with a clean cloth to keep warm. 
  6. Repeat the process with the remaining batter. 
To serve; 
  1. Top the curry with the crispy tofu and coriander. 
  2. Serve with the crepes. 

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  1. Mrs Jacqueline Coackley on July 20, 2019 at 6:51 am

    Definitely trying this

    • Niki on July 22, 2019 at 5:27 pm

      Fantastic! Let me know
      Niki xx

  2. Lavisha on July 31, 2019 at 6:18 pm

    Definitely trying this, it looks so flavorful.
    How many flat breads do you get from the quantites stated?

    • Niki on August 20, 2019 at 5:55 am

      It’s makes 1-2.
      Niki xx

  3. Ratna on August 7, 2019 at 6:38 pm

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

    • Niki on August 20, 2019 at 5:55 am

      Absolutely perfect Ratna!
      Niki xx

  4. Deb on September 3, 2019 at 2:52 am

    Quick question, half a what of apple cider vinegar? Cup?

    • Niki on September 14, 2019 at 10:03 am

      Hi Deb
      Its 1/2 tsp
      Niki xx

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  8. Molly Cross on June 14, 2020 at 8:19 am

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

    • Niki on June 14, 2020 at 11:19 am

      Hey Molly!
      Amazing! Absolutely, gram flour, buckwheat or mix of both.
      Lots of love
      Niki xxxx

  9. Molly Cross on June 14, 2020 at 8:22 am

    Just realised gram is gluten-free, does buckwheat flour work in these flatbreads too?

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Recipe Tags: curry flatbread peas tofu vegan


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