Sweet and Spicy Kale and Tofu Curry

In February I eat a lot of kale. With a little forest of it in my yard, I eat it all year, but with little else in season in the winter, I rely on it more. It goes great in most any soup—brothy or creamy. As I live on soup in the winter, it has found its way into most of my meals over the past month. It’s also cheap this time of year–always a plus. So here is my latest (and greatest) iteration of kale: a creamy curry with chunks of tofu and kale, immersed in a sweet, spicy coconut milk broth. It’s rich, wholesome, warming and perfect for cold February days. It’s also terribly addictive. I slurped down the entire pot alone (not all in one sitting) and am reloading the ingredients for another batch pronto. Serve over basmati rice. If you're new to red curry paste, it comes in small jars in the ethnic section of the supermarket. It's spicy, so use accordingly.

By Jill Melton / Photography By Jill Melton & Alison Shaw | February 16, 2015

Ingredients

2 tablespoons olive oil
1 medium onion, slivered
1 (12-ounce) package firm tofu
1 (14-ounce) can coconut milk
1 1/2 cups water
1 tablespoon red curry paste
2 tablespoons soy sauce
1 tablespoon each brown sugar and minced ginger
1 cup tomato sauce or canned tomatoes
4 cups chopped kale

Instructions

Heat oil in a large skillet. Add onions, sauté 5 minutes. Add tofu, sauté 5 minutes. Combine coconut milk , water, curry paste, soy sauce, sugar and ginger. Stir well. Add to skillet. Add tomatoes. Cook 10 minutes. Add kale and cook 15 minutes to blend flavors. Serve over rice.

About this recipe

Love Kale? Check out the Edible Radio podcast, The Kitchen Workshop: Glorious Kale with Catherine Walthers, who discusses her book Kale, Glorious Kale (Countryman Press, 2014).