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.–Jill Melton