Indian Kale Tofu Curry {Vegan, Healthy}
Servings Prep Time
4 10minutes
Cook Time
20-30minutes
Servings Prep Time
4 10minutes
Cook Time
20-30minutes
Ingredients
To be ground
To Temper
Additional Spices
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.