Kale and Tofu Curry, shall we call it a cousin of Indian Palak Paneer 🙂 because it comes with a twist. A flavourful curry made with steamed kale, golden tofu cubes, cashew paste, tomatoes, and aromatic spices. Serve with naan, roti, paratha, or rice for a satisfying meal.
To my surprise, curry turned out so well, we can say that we can eat this every day, so delicious and creamy. Serve hot with Gujarati rotli, paratha or naan.
📖 Recipe
Kale Tofu Curry
A flavourful curry made with steamed kale, golden tofu cubes, cashew paste, tomatoes, and aromatic spices. Serve with naan, roti, paratha, or rice for a satisfying meal.
Ingredients
- 500 grams kale
- 400 grams firm tofu
- 3 to 4 tablespoons oil
- 4 tablespoons cashew paste
- 1 large onion finely chopped
- 4 to 5 garlic cloves finely chopped or crushed
- 2 tablespoons ginger and green chilli paste
- ½ teaspoon dried fenugreek leaves kasuri methi
- 1 tablespoon whole spices cloves, cinnamon, green cardamom, black cardamom, and bay leaves
- 1 large tomato finely chopped or puréed
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 teaspoons ground cumin and coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon amchoor powder
- 1 teaspoon sugar
- salt to taste
Instructions
- Drain the tofu well and cut into cubes.
- Season the tofu with a pinch of salt, heat 1 tablespoon oil in a frying pan and cook the tofu cubes until lightly golden on all sides. Remove and set aside.
- Wash and clean the kale thoroughly, then steam or blanch in boiling water until tender.
- Allow the kale to cool slightly, then blend into a coarse purée.
- In the same pan, heat the remaining oil.
- Add the whole spices and sauté until fragrant.
- Add the chopped onion and cook until softened and light pink.
- Add the garlic and cook for 1 to 2 minutes.
- Stir in the ginger and green chilli paste and cook for a few seconds.
- Add the tomato and cook until softened and the oil begins to separate.
- Add the red chilli powder, turmeric powder, ground cumin and coriander powder, garam masala, and kasuri methi. Cook for 1 to 2 minutes.
- Stir in the cashew paste. If the mixture becomes too thick, add a few tablespoons of water.
- Add the kale purée and mix well.
- Stir in the amchoor powder and sugar.
- Add the tofu cubes and simmer for 2 to 3 minutes until heated through.
- Taste and adjust seasoning if required.
- Serve hot.
Notes
- Cashew paste creates a rich, silky texture in the curry.
- Blend the kale coarsely rather than completely smooth for added texture.
- Don't like kale? use spinach instead.
- Adjust the quantity of green chilli paste to suit your preferred spice level.
- Serve with roti, naan, paratha, or steamed rice.
Nutrition
Calories: 211kcal | Carbohydrates: 14g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 73mg | Potassium: 463mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8681IU | Vitamin C: 85mg | Calcium: 328mg | Iron: 3mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The kale wilts down so beautifully into that warming spiced tomato and tofu curry, it adds such a lovely earthiness and a bit of texture to every spoonful, and this is the kind of quick weeknight curry I make again and again when I want something comforting on the table without much fuss.
Nisha says
Beautiful presentation Jagruti. Though I am not a tofu pan, Ill substitute this with paneer. Even i love greens and don't seem to get enough.