In a pan over medium-high heat, heat a drizzle of cooking oil and add 1 tsp curry powder.

Let it sizzle for 30 seconds, then add the minced onion and a pinch of salt, mix and cook for 3 minutes.

Add the chopped garlic, then the coconut milk, chopped tomatoes and chickpeas (rinsed and drained).

Add the tofu, cover and let it simmer for 20 minutes over medium heat.

Boil water in a kettle.

In a saucepan over high heat, heat a drizzle of oil and 1 tsp curry powder or any spices of choice.

Let it sizzle for 30 seconds, then add the rice and mix.

Add boiling water, a bit more than covering the rice, then once it boils lower the heat, cover and cook for the time indicated on the packet minus 3 minutes.

Turn off the heat and quickly place a clean kitchen towel under the lid, then let it rest for 5 minutes.

Serve the stew with the rice, soy cooking cream and vegan skyr if desired, and chopped fresh herbs.