Smooth, spicy, crunchy and delicious! This green curry with tofu is layered with different textures and tastes and is such a simple dish to prepare.
1 package (450g) firm, organic tofu
1 red onion diced
3 cups raw kale, washed with stems removed and rough chopped
1 red or yellow pepper, seeded and chopped or julienned
1 daikon (Japanese radish), peeled and sliced into disks
3 cloves garlic, minced
1 tbsp coconut oil
1 and 1/2 tsp green curry paste (look for one without artificial ingredients and free of preservatives)
1 cup coconut milk
1/2 cup almond milk
black and white sesame seeds for garnish (optional)
cooked brown rice or quinoa
In a large cast iron pan, heat the coconut oil on medium heat.
Add the tofu, daikon, pepper and onion and cook for about 3 minutes.
Add the garlic and green curry paste and cook for about 30 seconds.
Add the coconut and almond milk, and mix everything together so the curry paste is nicely dispersed and all the vegetables are cooking in the liquid.
Add the raw kale to the pan and stir gently to incorporate.
There will be a lot of kale in the pan, but it will wilt quickly.
Be careful not to overcook it. The liquid should reduce some, but you want your vegetables to stay crunchy and your kale to keep it’s bright green colour.
Serve over brown rice or quinoa and sprinkle with the sesame seeds.