Sautéed Kale and Mushrooms in Curry Sauce with Tofu
For spice lovers and fans of exotic aromas, this recipe brings the perfumes and flavors of Southeast Asia to your kitchen. The sauce is a yellow curry made with coconut milk, to which crushed chickpeas and nuts are added for a wonderfully creamy consistency. The flavors are reminiscent of Thai curry, while the consistency is comforting and generous like Indian curry. The kale and mushrooms are briefly sautéed to preserve their taste and color, providing a nice contrast to the dish.
Ingredients (for 4 servings)
Sauce
- 150g herb-flavored tofu
- 2 onions
- 500g crushed tomatoes
- 150g canned chickpeas (or leftover hummus)
- 30g ground almonds
- 30g ground peanuts
- 250ml coconut milk
- 4 cloves garlic
- 10g fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground chili
- 1 teaspoon turmeric
- 1 teaspoon ras el hanout (or curry)
- 4 crushed cloves
- 7-8 kaffir lime leaves (and/or fresh lemongrass)
- A bunch of fresh coriander
- Juice of 1/2 lime
Sautéed Vegetables
- A few leaves of kale
- 7-8 mushrooms
- 1/2 clove of garlic
Instructions
Preparation
- Finely chop the onion. Sauté it in a deep pan (or large pot) with a little oil. Cover and let the onion soften completely.
- Once well browned, add the crushed garlic and ginger. Chop the hard part of the fresh coriander and add it (reserve the leaves). Stir well and sauté for a bit. Add the spices, let them toast, and then add the tomatoes. Let it simmer for about 5-10 minutes.
- Next, add the crushed chickpeas and the nuts. Mix, then add the coconut milk, kaffir lime leaves, a large glass of water, and stir well. Cover and let simmer for half an hour, stirring occasionally to prevent sticking.
- Once the sauce is thick, remove the kaffir lime leaves, add the tofu cut into cubes, the lime juice, chopped fresh coriander leaves, and turn off the heat.
- Tear the kale leaves and slice the mushrooms thinly. Sauté them over high heat for about 4-5 minutes, then add the chopped garlic and set aside.
Plating
Pour a ladle of sauce into a deep plate, arrange the sautéed vegetables on top, and garnish with spring onions and chopped peanuts.