Our Favorite Weeknight Curry
Ingredients
Instructions
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1Melt the coconut oil in a soup pot over medium heat. Add the onion and sauté for about 7 minutes, until translucent. Add the garlic and stir around for about 30 seconds, until fragrant. Add the curry powder and mix it in, then add the tomato paste and work it in with your spatula/spoon.
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2Add the crushed tomatoes, coconut milk, cauliflower, bell pepper, and tofu, and mix everything to coat. Turn the heat up to high and bring everything to a boil. Lower the heat to a simmer and cook, covered, for about 20 minutes, or until the cauliflower is soft and cooked through. Turn off the heat and stir in the spinach to wilt.
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3Serve the curry over rice or any grain of choice, with a squeeze of fresh lime, if preferred. Enjoy :)
Curry is such a great weeknight dinner solution. It’s a vibrant, one-pot dish, doesn’t take too long, packs a lot of flavor, and does well when loaded with all kinds of veggies. This recipe is our absolute favorite weeknight curry of all time, and it’s built on the combination of canned tomatoes and coconut milk. Have you ever tried pairing the two? The umami from the tomatoes, mixed with the rich fattiness from coconut milk, makes for the silkiest, most flavorful curry base, with minimal effort. There are a few accessible and affordable veggies we like to include in this particular curry: cauliflower for some cruciferous vegetable power, red bell pepper because it rounds out the dish so nicely with its distinct flavor and velvety texture, and tons of spinach for a green element. We also often add cubed tofu to make the dish 100% satisfying. You can, of course experiment by adding all kinds of vegetables here, depending on what’s in season/what you have on hand. Hope you’ll give this one a try!
We are also excited to share some links to stuff we are into and up to at the moment. We haven’t done this in a while, so we’ve had a chance to collect some serious gems. You can find them below
Abruzzo: Cook and Forage Retreat – there are still a few spots left in our Abruzzo retreat in Italy this coming September! We will be guided by a local to all the secrets spots that tourists don’t usually get to see, and we’ll be staying in some amazing places like a restored farmhouse and a hotel, built in a series of medieval buildings. Our experiences will range from cooking classes, to foraging for fresh truffles, from gathering herbs and making herbal tea, to exploring small mountain villages in Abruzzo. We are offering a vegan and a vegetarian menu, featuring locally grown produce, herbs, grains, wine, and more. It’s going to be such a unique experience, and we are beyond excited to see you there! Click here to learn all about the retreat.
Golubka Kitchen Team on Katie Dalebout’s Let It Out Podcast – we met lovely Katie back in December and got to tell her all about our new cookbook, how we started Golubka Kitchen, what it’s like to work as a mother and daughter team, as well as our daily routines, stuff we are excited about this year, and so much more.
The Last Conversation You’ll Ever Need to Have About Eating Right – you may have already seen this article, since it’s been shared a lot, but if not, it’s so worth a read! It’s a Q & A-style article, in which Mark Bittman and doctor David L. Katz patiently answer every question having to do with food and health. The result is amazing, and not without some much needed humor.
Wild Wild Country – this documentary series is SO GOOD!
Chef David Tanis’s Low-Tech Kitchen on Remodelista
A Short Film About the Artist Landon Metz, by Cereal Mag
Morning Pilates with Karen Lord – we’ve been loving this morning routine
- 1 tablespoon coconut oil
- 1 yellow onion - chopped
- 2-3 cloves garlic - minced
- 2 teaspoons curry powder
- 1 tablespoon tomato paste
- 1 28 oz box or can crushed tomatoes (fire-roasted ones work well here)
- 1 13.5 oz can unsweetened coconut milk
- 1 cauliflower - chopped into bite-sized florets
- 1 red bell pepper - sliced into bite-sized ribbons
- 1 14 oz block tofu - dried with a towel and cubed
- 1 large bunch spinach (about 4 packed cups) - roughly chopped
- Melt the coconut oil in a soup pot over medium heat. Add the onion and sauté for about 7 minutes, until translucent. Add the garlic and stir around for about 30 seconds, until fragrant. Add the curry powder and mix it in, then add the tomato paste and work it in with your spatula/spoon.
- Add the crushed tomatoes, coconut milk, cauliflower, bell pepper, and tofu, and mix everything to coat. Turn the heat up to high and bring everything to a boil. Lower the heat to a simmer and cook, covered, for about 20 minutes, or until the cauliflower is soft and cooked through. Turn off the heat and stir in the spinach to wilt.
- Serve the curry over rice or any grain of choice, with a squeeze of fresh lime, if preferred. Enjoy :)
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