Fall Veggie Coconut Curry
- Extra/super firm tofu (about 1 package, drained, pressed, and cubed)
- 1/2 medium onion, very finely chopped
- 1 Tbsp sunflower or other mild oil
- 1 bunch kale, de-stemmed, washed and chopped
- 1 small head cauliflower, chopped into bite-sized pieces
- 1 butternut or kabocha squash, sliced in half and de-seeded
- 1.5 cups coconut milk (full fat)
- 2 tsp garam masala
- 1/2 tsp curry powder
- salt and pepper to taste
- corriander/cilantro ~1-2 Tbsp
- 1 tsp tapioca flour (optional, if needed to thicken sauce)
- Heat oven to 450F and place the squash face down in about 1 inch of water on a large cookie sheet with a lip. Roast for about 20-25 minutes, until just tender (not too soft! The time may be different based on the type of squash you used, and the size of it).
- Heat olive oil in a large pan. Add onion and saute for ~10 minutes.
- Add tofu and cook for another 5-10 minutes.
- Meanwhile, steam the cauliflower until just tender (a little undercooked is ok). Add curry powder.
- Next add the kale to the tofu & onion pan and cover. Steam for 3 minutes.
- Add the coconut milk and spices to the kale/tofu/onion mix and simmer for about 10-15 minutes.
- Finally, add the cauliflower and squash, and cook until fully tender and sauce/coconut milk is of desired consistency (maybe another 2-5 minutes). If needed, you can add a little tapioca flour or cornstarch to thicken it a little bit.
- Season with salt and pepper if desired, and sprinkle with freshly chopped cilantro.
- Serve & enjoy!
While the butternut squash was delicious, of course, I'm kind of bummed I didn't have a kabocha squash to use when I made it. Kabocha goes perfectly in dishes like this. You could roast it as for the butternut, or simply cut it in small cubes, keeping the skin on if you like it (it's a good source of nutrients), and simmer it until tender in the coconut milk.
This is really yummy the next day as well. Hooray for weeknight leftovers!