Our Favorite Weeknight Curry

Ingredients

• 15 ml (1 tablespoon)coconut oil
• 1yellow onion, chopped
• 2–3 clovesgarlic, minced
• 10 ml (2 teaspoons)curry powder
• 15 ml (1 tablespoon)tomato paste
• 794 g (28 oz)crushed tomatoes (fire-roasted ones work well here)
• 383 g (13.5 oz)unsweetened coconut milk
• 1cauliflower, chopped into bite-sized florets
• 1red bell pepper, sliced into bite-sized ribbons
• 397 g (14 oz)block tofu, dried with a towel and cubed
• 1 large bunch (about 960 ml packed; 4 packed cups)spinach, roughly chopped

Instructions

1. 1

   Soften the onion

   Melt the coconut oil in a soup pot over medium heat. Add the onion and sauté for about 7 minutes, until translucent. Stir in the garlic for about 30 seconds, until fragrant. Mix in the curry powder, then use a spatula or spoon to work in the tomato paste.

2. 2

   Simmer the curry

   Add the crushed tomatoes, coconut milk, cauliflower, bell pepper and tofu, stirring to coat everything. Turn the heat to high and bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the cauliflower is soft and cooked through. Turn off the heat and stir in the spinach until wilted.

3. 3

   Serve the curry

   Serve over rice or another grain of your choice, with a squeeze of fresh lime if you like.

What is this weeknight curry?

Curry is a broad family of dishes, and this one is a simple, plant-based take rather than a claim to one specific regional tradition. It combines vegetables and tofu in a spiced tomato and coconut milk sauce.

The method builds flavour in one pot: onion and garlic are softened first, while curry powder and tomato paste are stirred into the oil before the liquids go in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 20g protein, 28g carbs, 33g fat.

The tofu contributes much of the protein, while coconut milk and coconut oil account for much of the fat. Tomatoes, cauliflower, pepper and spinach provide carbohydrates and fibre; serving the curry with rice or another grain adds more carbohydrates. For a balanced plate, pair a measured serving of curry with rice and add extra vegetables if you like.

Build the flavour base

Onion and garlic: give them time to soften and turn fragrant before adding the other ingredients. The onion should look translucent, not browned.

Curry powder and tomato paste: stir both into the softened aromatics so they disperse through the sauce. Fire-roasted crushed tomatoes are an option if you want a more pronounced roasted tomato flavour.

Choose and prepare the tofu

Dry tofu: pat the block with a towel before cubing it, as the recipe specifies. This helps remove surface moisture before it goes into the sauce.

Keep the cubes bite-sized and handle them gently when stirring so they remain intact as the curry simmers.

Get the vegetables tender

Cauliflower: cut the florets into similar-sized pieces so they cook at a similar pace. The recipe’s doneness cue is that the cauliflower is soft and cooked through after about 20 minutes covered at a simmer.

Spinach: add it only after turning off the heat. Stir until the leaves wilt, rather than simmering them with the other vegetables.

Keep the simmer gentle

Bring the mixed ingredients to a boil over high heat, then lower the heat and cover the pot. A simmer cooks the cauliflower through while the sauce and tofu heat together.

Check the cauliflower near the end of the suggested 20 minutes. Cooking time can vary with the size of the florets and the strength of the simmer.

Serve with a grain

Rice is the suggested base, but the recipe also works over another grain of your choice. Keep it separate until serving so the curry can be spooned over the top.

A squeeze of fresh lime is optional and adds a bright finish to the creamy, tomato-based sauce.

Recipe notes & tips

• Cut the cauliflower into evenly sized florets so they soften at roughly the same rate.
• Pat the tofu dry before cubing it, as directed in the ingredient list.
• Stir the curry powder and tomato paste into the onion mixture before adding the liquids.
• Keep the pot covered while the curry simmers to help the cauliflower cook through.
• Turn off the heat before stirring in the spinach so it wilts without prolonged cooking.
• Add the optional lime at the table so each person can adjust the amount.

Variations

• Fire-roasted tomatoes: use them in place of regular crushed tomatoes for a more roasted tomato note.
• Different greens: swap the spinach for another leafy green and stir it in at the end to wilt.
• More heat: add chilli alongside the curry powder for a spicier version.
• Grain choice: serve it over rice or another grain, as preferred.
• Lime finish: squeeze fresh lime over each serving for a brighter finish.

Common mistakes to avoid

• Uneven florets: large pieces may stay firm while small ones soften; cut the cauliflower into similar-sized bites.
• Skipping the aromatics: adding everything at once misses the recipe’s flavour-building order; soften the onion and briefly cook the garlic first.
• Burning the garlic: it needs only about 30 seconds; add the curry powder once it smells fragrant.
• Cooking too quickly: a rolling boil can make the vegetables cook unevenly; reduce the heat to a simmer after bringing the pot to a boil.
• Overcooking the spinach: it only needs to wilt; stir it in after turning off the heat.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until hot throughout, stirring so the sauce heats evenly.

Frequently asked questions