Spinach Kale Tofu Curry is my variation on the Palak Paneer (Indian Paneer with spinach curry). It is the most popular food in Indian cooking and is full of power packed, pureed greens. It is wholesome and a very satisfying meal. I make this dish at least once a week; usually it is on Meatless Mondays.
This recipe of mine calls for kale leaves along with spinach. I like to add kale to get some extra nutrition in to my meals. Since the time my daughters started table foods I always sneaked in extra nutrition in to their diet. For the longest time when they were toddlers I would add pears into this recipe to add some sweetness and extra fiber to the dish.
I also use coconut oil for added flavor and health benefits. Cooking with coconut oil is better for you. I also love the smell of coconut oil. Cooking with coconut oil takes this dish to another level.
1 pkg 8oz extra firm tofu pat dry and cut in cubes
1 tbsp. Cornstarch
2 tsp oil to fry tofu
1 ½ cup chopped Spinach
1 cup chopped Kale leaves
1 medium chopped Onion
1 medium chopped Tomato
1 Bay leaf
½ cup Cilantro
1 tsp Cumin
1 tsp garam masala (optional) with my kids allergies I don’t add it if I am making for them.
4 small chopped Garlic
1 1 inch ginger
½ tsp Red chili powder / crushed chili flakes
½ tsp turmeric
½ tsp fennel seeds Salt to taste
½ cup water
2 tbsp. Greek yogurt (optional)
½ a lemon
Rice or Naan Bread
1 Coat the tofu with cornstarch and fry in a pan with some oil. Remove and keep aside.
2 Blend together spinach, kale, onion, tomato, garlic, ginger, bay leaf, cumin, garam masala cilantro, turmeric, red chili powder and fennel with water.
- In a pot heat some coconut oil and add the spinach kale mix and salt. Cook for 10 mins, you will notice a color change. Once it bubbles add the tofu and Greek yogurt simmer for another 10 mins and turn the heat off. Squeeze some lemon juice over it.
Serve over tomato rice or with some Naan bread.