Vegan kale curry with tofu and peanuts

Vegan kale curry with fried tofu, coconut milk, ginger and peanuts, served with basmati rice. A make-ahead dinner for four days with 26 g plant protein.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 557 kcal per serving
• Protein: 26 g
• Fat: 26 g
• Carbs: 50 g

Ingredients

• 200g basmati rice
• 400g tofu
• 1 tbsp coconut oil
• 1 onion
• 2 garlic cloves
• 20g ginger
• 400g kale
• 200ml coconut milk
• 300ml vegetable stock
• 1 unwaxed lime
• 40g peanuts
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 bunch of coriander
• 2 tbsp soy sauce

Method

You’ll need: frying pan · saucepan · chopping board · knife · wooden spoon · meal prep containers

1. Cook the rice according to the packet instructions. Pat the tofu dry, dice it and mix it with the soy sauce.
2. Fry the tofu in the coconut oil in a large frying pan for 8 min until browned all over, then take it out.
3. Peel the onion, garlic and ginger, finely chop everything and soften it in the pan for 3 min. Stir in the curry powder and turmeric for 1 min.
4. Strip the kale from the stalks, roughly chop it and add it to the pan with the coconut milk and stock. Cover and simmer for 8 min, until the kale is tender.
5. Return the tofu to the pan and season with the juice of the lime. Chop the peanuts and coriander.
6. Divide the rice and curry between four containers and scatter with the peanuts and coriander. It keeps in the fridge for 4 days.

Good to know

You might only know kale as a hearty dish with potatoes. In a coconut curry with ginger, it turns soft and mild. Fried tofu and peanuts add bite.

Swaps

Tofu → tempeh. Kale → savoy cabbage or Brussels sprouts (halved, 10 min). Basmati rice → brown rice (also provides fibre). Soy sauce → tamari (gluten-free).

Cooking tips

Press the tofu between two tea towels before dicing so it fries better. Cool the rice quickly after cooking and put it in the fridge within 2 hours.

Storage

The curry and rice keep in the fridge for 4 days, separately or together; always reheat the rice until it's steaming hot.

Allergens

Vegan; contains soya, wheat (soy sauce) and peanuts. Make it with tamari for a gluten-free curry.

Frequently asked questions

How long does kale curry keep in the fridge?

The curry and rice keep in the fridge for 4 days, separately or together; always reheat the rice until it's steaming hot.

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