Indian Kale Tofu Curry {Vegan, Healthy}

Indian Kale Tofu Curry {Vegan, Healthy}
April 27, 2017 megsri8
indian kale tofu curry

Hello! Today’s  recipe for an Indian Kale Tofu Curry was created because of all the love I have received for my South Indian Kale Curry recipe. When you think of healthy, Kale is the first thing you think about because it is so popular and has great health benefits. However it is important that you buy and eat only organic Kale. Commercial Kale is soaked in pesticides and hence it loses all its health benefits and values. I have shared a variety of Kale based recipes like my Kale Pulao, Green Juice, Indian Kale & Mint Chutney and Roasted Chickpea and Kale Vegan Bowl. I get the most love however for my Indian based Kale recipes especially my South Indian Kale curry recipe made with coconut milk and spices. Hence I decided it was time to create a North Indian version of a Kale curry and I created this Indian Kale Tofu Curry.

indian kale tofu curry

This recipe for Indian Kale Tofu Curry is based on my favourite recipe for Methi Malai Paneer. Methi is a popular greens in India from fenugreek seeds and has a bitter taste and flavour. It is packed with antioxidants and minerals and very good for the health. I used Kale instead of the traditional Methi in this recipe. I also chose to make it with some firm Tofu because it has such a high protein content, making this curry super healthy, packed with nutrients as well as hearty and filling. When choosing tofu make sure that it is organic, packed in water, has no other crazy ingredients like stabilisers or sugars or ‘E’ numbers which make no sense. It just needs to be organic soya beans and nigari (a mineral rich natural coagulant). Non organic tofu can be problematic for your health because the commercial soya beans are GMO and sprayed with pesticides. Hence it must be avoided at all costs.

indian kale tofu curry

Traditionally Methi Malai paneer is quite rich, the ‘malai’ means that cream and cashew nuts are added for flavour and texture. I have opted to use soaked almonds instead and skipped the cream. It still has all the delicious flavours and some creaminess but is not so rich and heavy and can be eaten on a regular weekday dinner instead of as an occasional treat. This Indian Kale Tofu Curry has a mild tanginess from the tomatoes, flavour from the simple spices and an additional boost of flavour from dried Kasuri Methi. This is my favourite ingredient when I making North Indian recipes. It is specific type of Methi leaves which are dried and easily available in Indian stores! I sprinkle it in the end of most of my curry recipes and it makes all the difference!

indian kale tofu curry

I really hope you enjoy this recipe for a simple, healthy, mineral, anti-oxidant, protein rich Indian Kale Tofu Curry recipe. Serve it with warm Brown rice or Whole meal bread. If you do give this recipe a try then let me know how it turns out in the comments below and share your creations on Instagram using the #meghnas and tagging me on the image as well. Also if you really love your Kale and looking for a variety of ways to make it, check out my other Kale based recipes mentioned above. Finally I do hope you make informed choices for your health and choose organic over commercial and always read the food labels. It will be a helpful step for you and your family in the long run!

indian kale tofu curry

Print Recipe
Indian Kale Tofu Curry {Vegan, Healthy}
indian kale tofu curry
Prep Time 10 minutes
Cook Time 20-30 minutes
Servings
Ingredients
To be ground
To Temper
Additional Spices
Prep Time 10 minutes
Cook Time 20-30 minutes
Servings
Ingredients
To be ground
To Temper
Additional Spices
indian kale tofu curry
Instructions
  1. Grind the ingredients under to be ground list into a thick paste in a blender and set aside. Roughly chop the kale and cube the tofu and set aside.
  2. Heat the ghee or coconut oil on a medium. Add the cinnamon stick pieces, cloves and the bay leaf. Let it fry till light golden and a mild aroma is released. Stir occasionally. Add the ground onion tomato paste and stir thoroughly. Reduce the heat a bit and cover after a few minutes and let it cook down for 10 minutes.
  3. In the meanwhile grind the soaked almonds into a thick paste with little water and set aside. Meanwhile the onion-tomato paste should have cooked down. The water would have reduced, the paste will darken to a deep red and there will be no raw onion smell. Add the turmeric, coriander powder and salt and fry for a few minutes.
  4. Add the kale and cover again and leave it for 5 minutes. By this time it will wilt and you can stir to completely combine. Add 1/2 cup of filtered water and almond paste and cook for another 5 minutes till it is bubbling and slightly thick. At this point add the tofu and cover and cook for another five minutes.
  5. Roughly crush the Kasuri methi in your palms to release the aromas and add to the curry along with the garam masala. Stir through and check for seasoning and in 2 minutes take off from the heat. Serve hot with a sprinkle of more kasuri methi along side some brown rice or quinoa or whole meal bread.
    indian kale tofu curry
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