I’m here for a good one-pot curry for weeknights and this one-pot tofu cauliflower curry is one of my favorites! I love Indian food, but sometimes you don’t have the time on the weeknights to make an elaborate meal. This one-pot dish has all the authentic flavors from Indian spices and aromatics, plus tofu and cauliflower for extra nutrition and to help you feel full.

Prep

Step 1: Freeze Tofu

Your first step is to always have a block of firm or extra firm tofu in the freezer. I recently discovered freezing tofu and it’s a game changer! What it does is suck out all the water for you without the need to press it. The little holes in the tofu act like a sponge, sucking in any flavor from sauces and curries. All you need to do is defrost it in the fridge the night before

Step 2: Roast Cauliflower

You can pretty much roast any vegetable you like, but I like cauliflower in this dish. Why roast the cauliflower in advance? You could totally simmer the cauliflower in the curry, but I feel it makes for a more mushy cauliflower. The cauliflower retains a nice bite and has a delicious flavor if you roast it first. Click here for recipe basics on how to roast cauliflower. I seasoned mine with turmeric, salt and a pinch of garam masala, but leave the turmeric out if you prefer not to have that yellow color.

Step 3: Make the curry!

It’s that simple. I like to make this curry with a few pantry basics – Fire roasted tomatoes and Light coconut milk. The reason I add Light coconut milk is because we don’t want this to be a heavy, creamy curry. This is a weeknight meal and on weeknights I like to keep things light. The lite coconut milk just adds the slightest bit of creaminess to it without taking away from the flavors with the dish. (Full fat coconut milk can quite empower a dish). If you do not have lite coconut milk available, I’d recommend using half the can of regular coconut milk.

One pot tofu, cauliflower curry with brown rice

Aromatics

Indian aromatics is key to making the best curry, and this one has ginger, garlic, green chilies, curry leaves and my favorite Indian spice blend – Panch Phoron. It’s a bengali spice blend of cumin, brown mustard, fenugreek, nigella and fennel. You can find it at most ethnic grocery stores and it imparts the most delicious flavor. I add it to many of my curries. It also makes things easier by not having to add a bunch of different spices. If you can’t find Panch Phoron, you can use fennel or cumin seeds.

I like to serve my curry with brown basmati rice, but you can eat it with any roti, naan or flatbread too!

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