Creamy Green Curry with Kale and Tofu

Makes: 2 portions


Kale curry:

  • 1 medium sized brown onion, diced
  • 1 TBSP of coconut or olive oil
  • 2 cloves of garlic, minced
  • 1 small knob of fresh ginger, grated
  • 2 tsp of turmeric powder
  • 1 tsp of cumin seeds
  • 1 tsp of ground coriander
  • ½ tsp of garam masala
  • ½ -1 tsp chilli powder or flakes
  • 2 tomatoes, cubed
  • 1 bunch of kale, destemmed and shredded
  • ¼ – 1/3 cup of good quality vegetable stock
  • 1/4 cup of soy, coconut yoghurt, or coconut cream
  • Good quality salt and black pepper to taste


  • 1 packet of firm tofu, drained and cubed
  • 1 TBSP of coconut or olive oil
  • 1 medium sized brown onion, diced
  • ¼ tsp of turmeric
  • ¼ tsp of ground ginger
  • 1/8 – ¼ of chilli flakes
  • Ground black pepper and good quality salt to taste


  1. Heat 1 TBSP of coconut oil in large pan or wok. Add diced onion and sauté until translucent.
  2. Add garlic, ginger and other spices and heat until fragrant, be mindful of not burning the garlic.
  3. Add the cubed tomatoes and cook until soft and mushy (for about 3-4 minutes).
  4. Add the kale and sauté until wilted stirring frequently.
  5. Blend the kale mixture with ¼ – 1/3 cup of vegetable broth / stock or until well combined and consistency is smooth.
  6. In the meantime, heat the rest of the coconut oil in the same pan. Add the cubed tofu, sprinkle with your spices, salt and pepper and sauté for about 2 minutes on each side or until tofu cubes start to brown.
  7. Add the kale mixture to the tofu, add your choice of plant-based yoghurt or cream and simmer for another 4-5 minutes over low heat.
  8. Enjoy with quinoa, millet, brown or cauliflower rice.

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