The deep cold has started to set in her in the north east (for the most part) and one of the things I love about the colder evenings is spicy comfort food. I present to you this easy weeknight meal that will warm your soul. Curry paste can easily be made at home or bought in a jar. Just be sure to check if there are anchovies in it if you are vegetarian or vegan.
This hearty meal can be changed with the seasons as well. Fill it with as many fresh vegetables as you desire.
Pepper and Kale Red Curry
Prep time
Cook time
Total time
Author: Meatless Makeovers
Recipe type: Entree
Cuisine: Thai
Serves: 4 servings
Ingredients
- 3-4 Tbsp Red Curry Paste (Adjust to taste)
- 1 Package Extra Firm Tofu (Cubed)
- 1 Large Onion (Halved and Sliced)
- 2 Cloves Garlic (Minced)
- 1 Large Carrot (Peeled and Sliced)
- 2 Bell Peppers (Sliced)
- 3-4 Assorted Peppers (Sliced)
- 1 Bunch Kale (Stems Removed and Leaves Chopped)
- 1 15 oz Can Coconut Milk
- 2 Tbsp Oil (Your Choice)
- 1 Lime (½ Juiced) (½ garnish)
- 2 Green Onions (Sliced – For Garnish)
Instructions
- Wash and prepare all fresh produce. Heat 1 tbsp of oil in a large high sided skillet over medium heat for a few seconds.
- Add the tofu to the skillet and season with salt and pepper. Stirring occasionally, allow tofu to brown on all sides. Remove from pan and set aside.
- In the same skillet used for the tofu, heat the other 1 tbsp of oil over medium heat. Add the garlic, onion and carrot and sauté for 4-5 minutes. Add the peppers and cook for an additional 2 minutes.
- Next, add the curry paste and coconut milk and allow to simmer covered for 3 minutes.
- After allowing it to simmer, uncover the curry and stir in the kale leaves. Cook uncovered until kale leaves are wilted. About 2 minutes.
- Finally add the browned tofu and stir to combine. Right before serving squeeze the lime juice into the skillet and stir.
- Serve over rice with green onion garnish.
- Enjoy.
