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Everyone feels the stress of putting food on the table after a long day. The last thing you want to do is spend a long time cooking, but we’re trying to save money and eat healthy, sound familiar? I gotcha covered with this 30 minute weeknight curry!
You only need one pot, some frozen veggies, canned tomatoes, spices, and a little coconut milk to create this oil-free, gluten-free, vegan curry.
This meal is super easy to make and you’ll have several days worth of meals from just one 30-minute cooking session. The best thing about this curry is that it uses shortcuts like frozen and canned veggies, so you can a) save time and b) mix it up easily!
Since this is a quick recipe let’s get right into the discussion of the ingredients.
What’s in the Curry?
You’ll need a bunch of frozen veggies (about 6 cups). I used this frozen stirfry mix from Costco because I love the variety. This mix includes: broccoli, sugar snap peas, green beans, carrots, yellow carrots, mushrooms, red bell peppers, water chestnuts and onions!
Of course you can use any frozen veggies you like. You can also use fresh veggies but this doesn’t cook for very long so don’t choose raw veggies that take a long time to cook (like potatoes).
As far as veggies go, I also added extra onion to this because yum, garlic of course, and canned diced tomatoes. I also threw in a couple large handfuls of spinach at the end of the cooking process.
The other ingredients are all about flavor. Spices like curry powder, ginger, cumin, paprika, pepper, and salt all add to the flavor immensely.
The flavor and texture are also enhanced by regular coconut milk. This is otherwise a healthy, low-fat meal so I’d recommend the addition of coconut milk (since this recipe makes 8 servings, it only adds a trivial amount of fat).
However, if you are watching your fat intake, you can substitute lite coconut milk or a low fat nondairy milk (use 1 cup instead of the 14 oz can). If you miss the coconut flavor, add a teaspoon of coconut extract to the mix.
Finally, I’d serve this on top of rice or noodles, but it’s great on its own too!
How to Make This Curry
While the curry cooks, if desired, bake some finely diced extra firm tofu in the oven on a silicone mat (highly recommended) lined baking tray. Bake for 20 minutes, flipping halfway through.
You’re going to want to start the curry by sauteing your onion until it starts to brown, then add the garlic and saute a little longer. Make a circle of empty space in the center of the pot and add your spices.
Mix well and let the spices temper, then add the tomatoes and veggies and let it cook before adding lightly crispy tofu. Then you’ll just add the coconut milk and spinach.
No, really. Serve it with rice or noodles. Sprinkle with cilantro and green onion if desired. Serve and chow down!As always, let me know if you make this recipe and please tag #Zardyplants and mention me @Zardyplants so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
And if you're looking for more tofu dishes, check out this post I made with all my best tofu recipes.
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30 Minute One-Pot Weeknight Tofu Vegetable Curry
- Total Time: 30 minutes
- Yield: 8 cups 1x
- Diet: Vegan
For those busy days when you don't want to cook, try my 30 Minute One-Pot Weeknight Tofu Vegetable Curry! It's a super easy way to taste India!
Vegan, Gluten-free, Oil-free, Nut-free
- 16 oz (454g) super firm tofu, diced in ¼” to ½” inch cubes
- 6 cups frozen vegetables (I used Costco Stir Fry blend)
- 1 medium white onion, diced
- 3-4 cloves garlic, minced
- 1 - 28 oz can diced tomatoes
- 2 cups fresh baby spinach
- 2 tsp curry powder(or to taste)
- ½ tsp powdered ginger (or to taste)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp pink Himalayan salt (or salt of choice, to taste)
- ½ tsp black pepper
- 1 can coconut milk (may sub 1 cup of lite coconut milk or 1 cup nondairy milk (add coconut extract coconut extract if desired))
- Cilantro and green onion for garnish, optional
- Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius). Place cubed tofu in a single layer on silicone mat or parchment lined baking tray. Put in oven when preheated and bake for 20 minutes, flipping halfway through (until lightly crispy).
- Heat a large nonstick pot over medium high heat and saute onion until it starts to brown (about 4 minutes), adding a tablespoon of water at a time to keep it from sticking. Then add garlic and saute another minute.
- Make a circle of empty space in the center of the pot and add your spices. Mix well and let the spices temper for 30 seconds.
- If your pot is not nonstick, add about 3 tablespoon of water to ensure spices do not stick or burn. After 30 seconds of tempering, add tomatoes and stir well. Cook another minute, then add your frozen veggies. Let this cook for about 5 minutes, then add lightly crispy tofu if using, cook 3 more minutes, then add the coconut milk. Cook 2 more minutes, then stir in the spinach until wilted (about 30 seconds) and remove from heat.
- Serve with rice or noodles and sprinkle with garnish if desired. Enjoy!
- Refrigerate leftovers in an airtight container up to 5 days.
- Cook Time: 30 minutes
- Category: Curry
- Method: Stove top
- Cuisine: Indian
Keywords: Vegan, Gluten-free, Oil-free, Indian, Curry, 30-minute meal
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