Our Favorite Weeknight Curry
Serves: 6
  • 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
  1. 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.
  2. 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.
  3. Serve the curry over rice or any grain of choice, with a squeeze of fresh lime, if preferred. Enjoy :)
Recipe by Golubka Kitchen at https://golubkakitchen.com/our-favorite-weeknight-curry/