Go Back
–+ servings
Bright yellow curry with potatoes, carrots, kale, and chickpeas in a white bowl.
No ratings yet

Silken Tofu Curry With Kale (No Coconut Milk)

This yellow curry made with silken tofu instead of coconut milk is packed with kale, potatoes, and a bright lemongrass flavor for a hearty vegan meal.
Print Pin
Servings: 4
Author: Eloïse

Ingredients
 

  • 4 (400 g) large carrots
  • 5 (600 g) firm potatoes
  • 1 yellow onion
  • 2 tablespoons olive oil or coconut oil
  • 3 tablespoons yellow curry paste
  • 12 oz (350 g) silken tofu
  • 2 cups (480 ml) warm water
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ⅓ lb (150 g) kale or baby spinach
  • 2 tablespoons lemon juice

Instructions
 

  • Bite-sized potato and carrot pieces, and minced onion in a beige ceramic bowl.
    Chop the veggies: Mince the onion. Peel the carrots and potatoes and cut them into bite-sized pieces.
  • Onion and yellow curry paste in a black cast-iron pot.
    Sauté: Heat a large pot with olive oil and sauté the onion for 2-3 minutes over medium-high heat, stirring regularly. Add in the yellow curry paste. Cook for 1 minute until fragrant. Then, add a splash of water (enough to cover the bottom of the pot) to prevent it from burning and help coat the veggies in the next step.
  • Sauteed carrots and potatoes in a black cast-iron pot.
    Pre-cook the veggies: Add the carrots and potatoes to the pot. Sauté over medium heat for 10 minutes with a lid on.
  • Blended silken tofu in a blender jar.
    Silken tofu: Blend the silken tofu with half of the water in a personal blender or a high-rise container if using an immersion blender.
  • Carrots and potatoes in a light yellow creamy sauce in a black cast-iron dish.
    Simmer: Add the blended tofu, the rest of the warm water, turmeric, and salt to the pot. Let it simmer over low-medium with a lid for 20-25 minutes or until the potatoes are soft.
  • Hand stripping kale laves from its stem.
    Kale: Strip the kale leaves off their tough stems and finely chop the leaves.
  • Finished curry with kale and chickpeas in a black cast-iron dish.
    Finish the curry: Add the kale and drained and rinsed chickpeas to the curry. Let it cook for 2-3 more minutes. Finally, stir in the lemon juice.

Notes

If your silken tofu curdles (becomes grainy) it was most likely not emulsified enough or overheated. Place a colander over a larger mixing bowl and strain the liquid from the vegetables. Blend the liquid until smooth. Add it back to the pot with the vegetables and gently reheat over low heat.

Nutrition

Calories: 540kcal | Carbohydrates: 93g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Fiber: 11g | Sugar: 7g
Did you try this recipe?

Leave a star rating and review below. Thank you!