I batch cook the curry paste for this and have it to hand when I want a super quick dinner. When it comes to veggies if you want this ready and cooked within a few minutes use things that will cook quickly: sugar snap peas, beans, mushrooms, thin sliced carrots, courgettes and spinach. 

Here I have used squash as I think it's such a comforting winter vegetable and with the added tofu and chickpeas this is filling and naturally rich in vegan protein. 

I hope you enjoy!

https://www.kulinarian.com/recipes/butternut-squash-tofu-and-chickpea-curry?embed=link

Tofu and Chickpea vegan curry