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“Creamy” Kale Curry

21 May

This recipe recalls the popular Indian dish, saag paneer. Its use of tofu instead of paneer, and Indian cheese, makes it lighter and more convenient.

Ingredients:
2 tablespoons oil of choice
1 large onion, chopped
4 cloves garlic, sliced
1 ½ teaspoons garam masala (click for recipe)
1 ¾ cup broth of choice
1 large bunch kale, de-stemmed and chopped into bite-sized pieces
sea salt and pepper
1 package extra-firm tofu, cut into small cubes
½ cup whole-milk Greek yogurt
cooked brown rice for serving (optional)

Directions:
1. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5-7 minutes. Add garam masala and cook, stirring, until fragrant, about 1 minute.
2. Add broth; bring to a boil. In batches, fill pot with kale, cook until wilted, adding more as room becomes available, 4-6 minutes; season generously with salt and pepper.
3. Reduce heat to medium-low; simmer until kale is soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently sir in tofu and yogurt. Serve this over the brown rice if desired.

Serves 4

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