Ingredients

The following ingredients have 4 Servings
  • 1 tsp 5 ml vegetable oil (canola, sunflower, grapeseed), or coconut oil
  • 1 small onion (diced)
  • 2 tbsp 30 ml curry paste (red, green, or yellow)
  • 1 can
  • 1 can (14 oz/398 ml coconut milk)
  • 1 can (14 oz/398 ml diced tomatoes)
  • ~1 cup (250 ml diced potatoes, sweet potatoes, or squash)
  • ~2 cups
  • OPTIONAL GARNISHES (use any or all or none at all)
  • ~10 oz (300 g extra-firm tofu, cut into large cubes)
  • 2 handfuls of baby spinach
  • Juice from 1 lime
  • Steamed rice (pita, or naan bread)

Instruction

  • Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the chickpeas along with the liquid from the can (the starchy soaking liquid will help thicken the curry), the coconut milk, diced tomatoes, and diced potatoes or squash. Bring to a boil, then lower the heat and simmer for 10 to 12 minutes. (Diced potatoes and squash should still be firm but easily pierced with a pointy knife before you add the quick-cooking veggies.)
  • If using extra-firm tofu: While the curry is simmering, heat a bit of oil in a large nonstick saute pan set over medium-high heat. Add the tofu, season with salt and pepper, and cook until crisp on all sides. Set aside while the curry finishes cooking.
  • Add the quick-cooking veggies to the curry and simmer for 5 to 7 minutes more, or until all veggies are crisp-tender. Season with salt and pepper to taste.
  • Stir in the crispy tofu, baby spinach, and lime juice, if using. Serve piping hot.
  • STORAGE TIPS: Let the curry cool to room temperature, then divide between airtight containers. Refrigerate for up to 3 days, or freeze for up to 3 months. The curry’s consistency may be thicker after you reheat it—simply add a bit of vegetable stock or water to loosen it, if desired.