Tofu Kale & Aubergine Curry

Wednesday, 20 April 2016

I'm not a sandwich type of girl when it comes to lunches.  I often cook a pot of rice and a curry and then eat it all week for lunch.  This is convenient for me as holding a baby most of the day, I need to dish out a meal that requires one hand to spoon it out on my plate and shove in the microwave. However, this doesn't have to be a lunch time meal. I was inspired to make this after going to Wagamama and eating a dombri.  It's a great comfort meal and goes down well with all the fibre from the vegetables and brown rice.  For me adding coconut milk to the curry makes eating vegetables even more pleasurable.

Recipe serves 2 generously
  • 1 Aubergine
  • 200 grams/ 1 cup kale
  • 1 block of plain tofu chopped into cubes and seasoned with salt and tsp of curry powder
  • 1 medium size onion
  • 2 tbsp curry powder
  • 1 tin of light coconut milk
  • 1 heaped tsp of vegetable bouillon
  • Cooked brown rice  (white rice if you prefer)
  1. Heat the oven at 160 C fan assisted 180C/350F for the tofu
  2. Slice the onion into tiny cubes and fry in a tsp of oil of your choice and allow to brown slightly.
  3. Slice the aubergine length ways and then cut in half so the pieces look like rectangles. Then add aubergine to the onions in the pan along with the curry powder and cook on a medium heat for 5 minutes
  4. Add washed kale, and stir ingredients together with a spoon on a low heat. All the vegetables should steam rather than fry.
  5. Place the chopped seasoned tofu on a lightly oil sprayed oven tray and cook in the oven for 15 minutes while the kale, onions and aubergine are cooking.
  6. Take out tofu from the oven and place to one side.
  7. Add bouillon to the curried kale and aubergine mixture and stir.
  8. Add coconut milk and tofu and stir the curry to blend ingredients.
  9. Cook the curry for a further 10 minutes on a low heat so the coconut milk doesn't boil.
  10. Serve with brown rice (white if you prefer).


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