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 <3
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 :)
Natalie says
I love curry a lot and also eat at least once a week. Normall we make chicken cury but yours looks so yummy. I love cauliflower. Maybe I would ask my bf to cook for me this week xD
Anya says
Yay! Thank you Natalie :)
Colleen Thomas says
This was fabulous! Weeknight-friendly and so full of flavor. Made it with broccoli as that was on hand. My non-vegan husband loved it too. I am new to your site and really enjoying it. Thank you!
Anya says
Hi Colleen,
So glad you enjoyed it! Thank you for letting us know :)
Susanna says
Thank you Anyachka !Even though we are not vegans, your site is my go to
for amazing and tasty recipes. Made this a couple of times and my family loved it.
Anya says
Yay! So glad you and the fam enjoyed it Susanna!
Ayelet says
Awesome and easy recipe. Would have added more spice but that can always be added. We both loved it and will definitely make again!
Elizabeth says
This is a great base recipe that I can imagine our family relying on heavily moving forward – straightforward, relatively quick (good on a weeknight), great leftovers and delicious! We used freshly soaked/cooked chickpeas instead of tofu and my family devoured it. For my tastes, I increased the curry by quite a lot – a couple tablespoons – and also added fresh grated ginger and a little sprinkle of Garam Masala and also some flaky pink sea salt. Topped with lime juice and lots of fresh cilantro. My toddler kept saying “mmmmmm yummy” and ate spoonful after spoonful so happily. I think all sorts of veggies would work well here – peas, broccoli etc! Thanks for a keeper!
Anya says
So happy to read your thoughtful comment, Elizabeth! Love the chickpea swap in – we do this often as well. And agreed, curry spice level tends to vary from kind to kind and brand to brand, so it’s definitely a great idea to adjust to your liking. Ginger sounds amazing as well.
Sandy says
Can I freeze this?
Anya says
Hi Sandy,
You could probably freeze this, but I would recommend freezing it without the tofu. It gets a spongy texture when frozen.