Hot One-Pot Curry in the Hot

It was hot today, like +30 C hot. But we had some cream in the fridge that needed using up, and a couple of wizened Serrano peppers, so we decided to make… you guessed it… a curry! Yes, probably not the most refreshing meal in these temperatures, but we were generously thinking of all our friends and family suffering through cool (cough… Prairies / East Coast.. cough) and wet (we’re looking at you, Vancouver) weather and figured this type of meal would hit the spot! So, we spent an evening in the hot RV, enjoying our hot curry 🙂

The nice thing about a curry is that you don’t really need to follow a recipe –  as long as you’ve got a pot, some veggies, a protein and some spices, you’re good to go! I know you can get pretty fancy with these types of things, but we like things easy around here. We threw in onion, garlic, a chili pepper, a tin of tomatoes and cubed tofu. At home, we would have served this with cauliflower rice or quinoa. In the RV, we had neither, and we couldn’t be bothered to dirty another pan, so in went some pearled barley to cook in the simmering curry. Easy peasy!

Whether you’re roasting in the sun, or freezing in the snow, this meal actually hits the spot.

Hot One-Pot Curry in the Hot
Nutrition Information
  • Serves: 2 servings
  • Serving size: 1 bowl
  • Calories: 400
  • Fat: 17.6 g
  • Saturated fat: 6.1 g
  • Carbohydrates: 48 g
  • Sugar: 9.1 g
  • Sodium: 105 mg
  • Fiber: 13.2 g
  • Protein: 23.3 g
  • Cholesterol: 27.4 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 Serrano pepper, diced
  • 1 tbsp tomato paste
  • 1 tsp flour
  • 1 tbsp curry powder
  • 1 tsp salt, or to taste
  • 1 (14.5 oz) tin diced tomatoes
  • 200 g extra-firm tofu, diced
  • ⅓ cup pearled barley
  • ⅓ cup heavy cream
  • Handful fresh parsley, finely chopped
  • Baby spinach leaves, to serve
  1. Heat a bit of oil in a pan. Add the garlic, onions and chili pepper and sauté until the vegetables soften.
  2. Add the tomato paste and flour, mix until the vegetables are coated. Add the tin of tomatoes and some water (about half a tin) and stir.
  3. If the curry looks too thick, just add more water.
  4. If you're using it, throw in the pearled barley, cream and tofu.
  5. Partially cover the pot and let simmer on medium-low heat until the barley is tender (20 - 25 minutes).
  6. Stir in the chopped parsley and serve over a bed of spinach.
This is more of a guide than a recipe. Feel free to use whatever veggies and protein you would like.