When my friends need a quick meal on a weeknight, they turn to sandwiches, pasta, or pizza. When I need a quick meal, I make curry. I know what you’re thinking – quick curry!? That doesn’t even make sense! Trust me, it does. This curry takes 20 minutes to cook, and about 5 minutes of prep time. The ingredient list isn’t too long, and it only uses one pot. It also feeds four, at about 300 calories per serving. You can serve it with rice or another grain easily to up the caloric content. It’s filling because of the amounts of protein and fat. Most of all, it doesn’t taste like it only took 20 minutes!
I used Nasoya’s Chipotle Marinated Baked Tofu in this recipe. This stuff is seriously amazing, and I’m so glad my local Publix grocery started carrying it. It has a much meatier texture than regular tofu, because it’s already pre-baked, and it’s SO flavorful. I love this stuff. It’s roughly twice as expensive as the plain tofu I buy, because it’s $3.99 for 8 ounces of this instead of $3.99 for 16 ounces of plain extra firm tofu. You might think that’s too expensive, but it is so worth it to me. I don’t have to press it, season it, or bake it! It’s already cooked! The amount of time it saves me is ridiculous. I really can’t say enough goods things about this tofu. You should seriously try it. I promise I’m not getting any compensation for raving about this product – I just love it that much!
I took the leftovers of this recipe to work for lunch one day, and all my coworkers commented on how good it made the break room smell. Nobody believed it only took 20 minutes to make!
- 1 cup chopped baby carrots
- 1/2 sweet onion, chopped
- 6 garlic cloves, minced
- 1 1/2 cups full fat coconut milk (from the can)
- 1 cup canned crushed tomatoes
- 2 teaspoons yellow curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound frozen cauliflower florets
- 8 ounces Chipotle Marinated Baked Tofu, chopped into bite sized pieces
- Line a large skillet with water, and saute the carrots, onion, and garlic for ten minutes on high heat.
- Add coconut milk, crushed tomatoes, and spices. Stir until completely incorporated.
- Add cauliflower and tofu, and stir to combine. Lower heat to medium high and cook for an additional ten minutes (or until the cauliflower is fork tender), stirring at least once every minute. The curry will be slightly soupy. If you prefer a drier curry, continue simmering until it reaches your desired consistency.
- Serve by itself, or over sticky rice. Enjoy!