Thursday, 22 August 2013
Coconut Curry With Tofu & Kale
Sometimes I disappoint myself with the concoctions I create. Other times I'm amazed! Luckily for my starving husband and I, this recipe was the later. In fact we couldn't get enough!
1 tbsp. of vegetable oil
1 yellow onion diced
1/2 cup of diced extra firm tofu
1 can of kidney beans, drained
1 cup of finely chopped fresh kale
3 cloves of garlic
1 can of coconut milk
3 tbsp. of curry powder
1/2 tsp. of black pepper
2 cups of brown rice
1/4 tsp. of roasted red pepper flakes
In a pot cook the brown rice as per package directions. When the rice is about halfway through cooking begin prepping the rest of the meal. Dice the onion, tofu and kale. In a large saucepan heat the oil for a minute or two. When the oil is heated add the onion and garlic. Cook the onion until it begins to soften, usually a minute or two, then add the curry powder, red pepper flakes, tofu and kale. Cook until the kale has weakened, the tofu has browned slightly and the onion has turned an opaque colour. This took about 10 minutes. Now add the can of kidney beans, coconut milk and pepper. Stir well and bring to a simmer over medium-high heat. Adjust seasonings as necessary. We love flavour so I added more curry powder in at this point. By now the rice should be completed. Add it to the mixture, give it a good stir and cover, letting it simmer over low heat for about 15 minutes or until most of the coconut milk has been absorbed. Serve and enjoy!