I am in love with simple one-pot dishes. Not too many dishes to wash, not too much time invested + I get a wonderful dinner to serve! 😀 This one-pot golden curry is exactly what I need in my life!

My love for Indian cuisine grows deeper with time. I love everything about it – the warmth of spices, the comfy stewy dishes, the variety of possibilities … I’m literally crazy about Indian spices and I use them daily. One-pot golden curry includes all these characteristics: gorgeous spices, stew-like dish + you can make curries in so many different ways.

One-pot golden curry is a life-saver

I mean it. It has saved countless of my busy days so far. The batch you cook using my recipe serves at least 8 portions, which is more than enough curry to save some for later. I love making it during the weekend, freezing it, and using it during the week or even 2-3 weeks later.

You can easily half the ingredients to make a smaller batch, too. But if I’m spending my time cooking curry I might as well make twice as much and freeze it. I never know when I’ll be in need of some wonderful, warming, homemade food. You feel me?

Never enough curry recipes

You heard me. I think there is never enough curry recipes. Or just Indian food in general. What I love about my way of making curry is the simplicity, the effectiveness, and the deliciousness of it.

This one-pot golden curry is:

• warm
• comfy
• filling
• nutritious
• full of anti-inflammatory spices (which I love especially during winter)

Ready to make some? I know I am!

If you like stews and soups, these recipes might be what you need:

• creamy cauliflower soup with tahini
• pumpkin ragu with stuffed pasta shells
• warm spiced pumpkin soup

One Pot Golden Curry

Super simple one-pot golden curry will satisfy your taste-buds and leave you with very little dishes to wash. Make a big batch and freeze it for later!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course dinner, lunch, Main Course

Cuisine Indian, vegan

Servings 8 portions

Ingredients

  

• 2 onions
• 4 cloves garlic
• 10 tsp golden curry powder
• 2 inches ginger grated
• ½ tsp crushed coriander seeds
• salt
• chili if wanted
• 1 cauliflower
• 1 broccoli
• 1 red bell pepper
• ½ hokkaido pumpkin or butternut squash middle-sized
• 2 zucchinis
• 350 g natural tofu
• 400 ml coconut milk

Instructions

 

• Start with preparing everything. Chop onions and garlic. Grate ginger. Clean vegetables and cut them into bite-sized pieces. Crush coriander seeds. Cut tofu in dices.
• Sautée onions. Add garlic, ginger, and spices. Sautée for a minute or two and then add all the veggies and tofu. Sautée for a few minutes. Then add a bit of water, just enough to almost cover all the veggies.
• Cook for about 30 minutes so the vegetables soften.
• ***Sometimes, if I'm in the mood, I fry tofu separately to give it some extra crunch. I simply fry it in a pan with just a bit of oil or none at all, until it starts getting that lovely golden colour. Then I add it to the pot. Oftentimes I don't do this but instead, just add it to the pot with vegetables right away.
• Add coconut milk to the pot and stir it in. Cook for a minute or two more.
• Serve with rice. Enjoy!!

Keyword curry recipe, golden curry, indian curry, vegan curry, vegetable curry

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