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🍽️ Creamy Kale Curry with Crispy Tofu

408 kcal · 30 min · 4 servings

Ingredients

• 1 kg kale
• 1 onion
• 1 garlic clove
• 4 tbsp peanut oil
• 2 tbsp red curry paste
• 400 ml vegetable broth
• 400 ml coconut milk
• 600 g tofu
• 3 tbsp –4 tbsp soy sauce
• 1 tbsp lime juice
• 1 box red cress

Instructions

1. 1. Pull the tough stems and thick veins off the kale.
2. 2. Wash the leaves thoroughly and shake them dry.
3. 3. Cut the kale leaves into thin strips.
4. 4. Peel the onion and the garlic clove.
5. 5. Chop the onion and garlic very finely.
6. 6. Heat two tablespoons of oil in a pot.
7. 7. Sauté the onions and garlic over medium heat for five minutes until soft.
8. 8. Add the kale and the curry paste to the pot.
9. 9. Fry everything while stirring for five minutes.
10. 10. Pour in the broth and the coconut milk.
11. 11. Let the mixture simmer over low heat for about twenty minutes.
12. 12. Stir the curry occasionally.
13. 13. Cut the tofu into cubes.
14. 14. Pat the tofu dry with a kitchen towel.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Fry the tofu for six to eight minutes over medium heat until golden brown.
17. 17. Fry the tofu until golden brown on all sides.
18. 18. Drizzle the tofu with a little soy sauce.
19. 19. Drizzle the tofu with lime juice.
20. 20. Season the curry to taste with soy sauce.
21. 21. Fill the curry into bowls.
22. 22. Place the tofu on the curry.
23. 23. Cut the cress from the bunch.
24. 24. Garnish the kale curry with the cress.

Nutrition per serving

• kcal: 408
• Protein: 36 g · Fett/Fat: 22 g · Carbs: 16 g