This quick-cooking curry is delicious and you can easily adapt the recipe -- don't like tofu? Use chicken or beef. Don't like coconut? Use half and half or heavy cream. You should be able to find the garam masala spice blend at your grocery store, and it's worth the search.
Just be sure to wipe up any splatters ASAP. (Wink.)
Tofu Curry with Chickpeas and Kale
Ingredients:
2 TBS vegetable oil
1 14 oz package of extra firm tofu, drained and cut into 1-inch dice
2 TBS minced ginger
4 cloves garlic, minced
1 small onion, diced
1 heaping TBS red or yellow curry paste (optional)
1 heaping TBS garam masala
1 tsp curry powder
1/2 tsp ground coriander
1 tsp smoked paprika
1/2 tsp red pepper flakes
1 cup or 8.oz can pureed or crushed tomatoes
1 15 oz can chickpeas, rinsed and drained
3 cups chopped kale
Kosher salt
Black pepper
1 14 oz can unsweetened coconut milk
Brown rice
Minimal MESS/ingredients/clean-up: Category 1
To Do:
- Heat the oil in a large pan or dutch oven over medium-high heat, then add the tofu and cook until lightly browned on all sides.
- Remove the tofu from the pan and set aside. Add in a bit more oil if needed, then sauté the ginger, garlic, and onion until fragrant.
- Stir in the curry paste if using, along with the garam masala, curry powder, coriander, paprika and chili flakes, and heat through.
- Add the tomatoes, chickpeas and kale and return the tofu to the pan.
- Lower the heat to medium-low and let the mixture cook about 10 minutes, stirring often.
- Season with salt/pepper to taste.
- Add the coconut milk, stir and simmer about 5 minutes more on low heat.
- Adjust seasonings, then serve over brown rice.
