Prepare the tofu: If you have time, press the firm tofu for 10–20 minutes to remove excess moisture — this helps it brown instead of steaming. Pat the tofu dry with paper towels and cut into 2 cm cubes. Dry, dense tofu sears better and gives a contrasting texture to the creamy curry.

Heat a large non-stick or stainless skillet over medium-high heat and add 1 tbsp vegetable oil. Once shimmering, add the tofu cubes in a single layer and sear without moving for 2–3 minutes per side until golden on most faces. Browning the tofu creates Maillard flavors that add savory depth to the curry; remove and set aside on a plate.

Lower the heat to medium. In the same pan, add the diced onion and a pinch of salt. Sauté for 5–6 minutes until translucent and starting to caramelize — this builds sweetness and a savory base for the sauce. Stir occasionally and scrape up any fond (browned bits) left from the tofu to incorporate that flavor.

Add the minced garlic and ginger to the onions and cook for 30–45 seconds until fragrant. Then add the curry powder, ground cumin and turmeric; toast the spices in the oil for 30–45 seconds while stirring. Toasting the spices briefly "blooms" their essential oils, making the curry more aromatic and flavorful than simply adding them later.

Add the diced tomato and cook 2–3 minutes until it softens and begins to break down. The tomato adds acidity to balance the coconut’s creaminess and helps form a cohesive sauce. If your tomato is very dry, add 1–2 tablespoons of water to help it soften.

Stir in the cooked chickpeas and pour in the light coconut milk (160 ml). Stir to combine and bring to a gentle simmer. If you prefer a thicker sauce, smash about 1/3 of the chickpeas with the back of a spoon against the pan — that releases starch and naturally thickens the curry without extra thickeners.

Simmer the chickpea mixture for 6–8 minutes on a low simmer to let the flavors meld and the coconut milk reduce slightly. Avoid boiling rapidly — gentle simmering keeps the coconut milk from separating and concentrates flavor.

Return the seared tofu to the pan, nestling it into the sauce so it can warm through and absorb flavor for 2–3 minutes. Stir in the baby spinach in batches so it wilts evenly — cooking spinach briefly preserves the bright color, delicate texture, and nutrients.

Taste and season with salt and chili flakes to your preference. If the curry tastes flat, add a small squeeze of lemon or a pinch of sugar (optional) to brighten it — acid and a touch of sweetness balance coconut-based sauces beautifully.

Reheat the cooked brown rice: spread it in a shallow pan and sprinkle a tablespoon of water over the rice, cover and warm over low heat for 3–4 minutes (or microwave with a damp paper towel for 1–2 minutes). Reheating with moisture restores the rice’s tender grains without making it mushy.

To serve: divide the warm brown rice between two bowls or plates, spoon the chickpea and spinach coconut curry over the rice, and garnish with chopped cilantro and a pinch of chili flakes. Serve immediately so the tofu keeps its contrast of seared edges in the warm sauce.