Vegan Kale and Herby tofu curry

I love to use various kind of greens heavily in our cooking, and my sunny boy can't get enough of it, he enjoys one portion of greens everyday, and it's my job to find tasty and new recipes for him. Lol, we belong to Popeye family and gain our strength, It can be included in salads, daal, curries, pasta , paratha or rice dishes.

Kale and Herby Tofu Curry, shall we call it a cousin of Indian Palak Paneer 🙂 because it is with twist. Palak Paneer, one of the most popular and consumed authentic Indian vegetarian curry served and consumed all over the world in homes and restaurants. We are an ardent fan of this simple yet magnificent curry, you can prepare this curry healthy by reducing fat content or rich and sinful by adding cream and ghee. I love to experiment, sometimes I use tofu, and add nut paste to make healthy and creamy same time, but never replaced spinach.

Recently on one of the food blog cookrepublic, I saw the recipe of Kale Paneer, without giving a second thought I decided to make that curry, but I gave another twist and prepared Kale and Herby Tofu Curry as my family love to have Kale in any form. we use it in a smoothie, salad even we made pesto too. I was little nervous as I wasn't sure how the kale taste would be, so I followed same method as palak Paneer, used whole spices, kasoori methi and cashew paste to bring richness and marinated tofu to give little kick to bland tofu.

To my surprise, curry turned out so well, we can say that we can eat this every day, so delicious, nutritious and creamy. So glad I tried this dish as now I have one more recipe to play with 🙂

You will need :-

• 500 g kale
• 1 packet of firm tofu ( 400g )
• 3-4 tbsp. oil
• Salt to taste
• 4 tbsp. cashew paste
• 1 big onion finely chopped
• 4-5 garlic clove
• 2 tbsp. ginger chilli paste
• ½ tsp. kasoori methi
• 1 tablespoon whole spices ( clove, cinnamon, black and green cardamom, bay leaves )
• 1 big tomato finely chopped or puréed
• 1 tsp. red chilli powder
• ¼ tsp. turmeric powder
• 2 tsp. ground cumin and coriander
• Pinch garam masala
• ¼ tsp. dry mango powder ( amchoor )
• Pinch sugar
• Pinch kitchen king masala ( Optional )
• Pinch freshly ground pepper
• ½ tsp. dry mixed herbs

Method :-
Drain the water from the tofu and cut into cubes.
Add pinch salt, pepper powder and mixed herbs.
Leave it for 10-12 minutes.
Wash and clean kale and steam.
Once cooled place in a blender and make a coarse puree.
Heat one tablespoon oil in a pan, and fry marinated tofu cubes until light brown.
Remove and leave it aside.
Now in the same pan, heat the remaining oil and add all the whole spices, once they crackle add onion and sauté until light pink.
Add garlic and cook for couple of minutes more.
Now add ginger chilli paste and cook few seconds more.
Tip chopped tomatoes and cook until mushy and oil can be seen on the surface.
Now throw all the masala powder and kasoori methi and cook for couple of minutes.
Add cashew paste and cook further, add couple of spoon water if the paste is too thick.
Then add puréed kale and mix well.
Add amchoor powder and sugar.
Now throw in marinted tofu, cook couple of minutes.
Serve hot with roti, paratha or naan.
Enjoy !

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