Easy

Tofu and kale coconut curry

Name: Tofu and kale coconut curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean, Home-style
Ingredients: 450 g Tofu (firm); 300 g Kale; 400 ml Coconut milk; 300 g Tomato (crushed); 150 g Onion; 6 g Garlic; 15 g Ginger; 8 g Curry; 3 g Turmeric; 30 ml Extra virgin olive oil; 5 g Salt

Total time50 min Preparation and possible waiting 15 min · Cooking 35 min

Preparation and possible waiting: 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Soya: Ingredient to check: Tofu. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

A creamy tofu and kale curry with turmeric, ginger and coconut.

Jump to steps

15 minpreparation and possible waiting

35 mincooking

4servings

1.948 kcalwhole recipe

487 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 15 min · Cooking 35 min

Preparation and possible waiting: 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Stew 30 to 60 minutes Mediterranean

Allergens

Soya: Ingredient to check: Tofu. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 26 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

StewMain course

Meal

LunchDinner

Preparation

StewingSautéingBoiling

Appliances

CasseroleFrying pan

Cuisine

MediterraneanHome-style

Season

All year round

Occasion

Lunchbox-friendly

Nutrition

High in proteinAnti-inflammatory

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Pat the tofu dry, cut into 2 cm cubes and brown in 15 ml oil for 6–8 minutes. Set aside.
Chop the onion and garlic, grate the ginger and soften them in the remaining 15 ml oil for 6 minutes.
Add curry and turmeric for 30 seconds.
Add tomato and coconut and simmer for 10 minutes. Remove the tough kale stalks, wash and chop the leaves. Add the kale, tofu and salt and cook for 7 more minutes.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.