This one-pot curry came together as an experiment in simplicity: a single pan, a clear cooking order, and ingredients that behave well in small kitchens and on the road. Onion goes in first to set the base, followed by cornflour-coated tofu and chickpeas for plant protein, bok choy for fiber and freshness, and coconut milk to carry the spices. It’s designed to stay cohesive after cooking, which makes it easy to pack, reheat, and adjust. It also pairs with whatever you've got - couscous, rice, noodles, or nothing at all! You can skip the tofu for a soy-free version, swap chickpeas for other beans, or serve it solo, depending on what works for your pantry or dietary needs. I haven't been this excited over a curry dish in a while! It's a true winner and we loved the result.