Spicy Kale Saag with Tofu (Print Version)
# Ingredients:
→ Core ingredients
01 -
300g firm tofu, cut into 2cm (¾ inch) cubes
02 -
200g fresh kale, stems removed
03 -
100g fresh spinach leaves
04 -
250ml coconut milk (full-fat recommended)
→ Aromatics & spices
05 -
1 medium onion, roughly chopped
06 -
10g fresh ginger, finely minced (about a 1-inch piece)
07 -
2 garlic cloves, finely minced
08 -
1 small Thai chili pepper, thinly sliced (adjust to taste)
09 -
1 tablespoon whole coriander seeds
10 -
¼ teaspoon ground cardamom
11 -
1 teaspoon salt, or to taste
→ Additional items
12 -
1.5 tablespoons coconut oil
13 -
1 lime, for juice and wedges
14 -
1 small red shallot, thinly sliced for garnish
# Instructions:
01 -
Roughly chop the onion. Finely mince the ginger and garlic. Slice the Thai chili into thin rings (remove seeds for less heat if desired). Cut the tofu into uniform 2cm (¾ inch) cubes and pat dry with paper towels.
02 -
Heat the coconut oil in a large pot over medium heat. Add the chopped onions and whole coriander seeds, sautéing for 5-6 minutes until the onions become translucent and slightly golden. Add the cardamom, minced ginger, and garlic, cooking for another 30-60 seconds until fragrant.
03 -
Roughly chop the kale and spinach, then add them to the pot. Stir occasionally and cook for 1-2 minutes until the greens have wilted down significantly but still maintain their vibrant color.
04 -
Remove the pot from heat. Squeeze in the juice from half the lime, add the sliced chili and salt. Add 150ml (about ⅔ cup) of water and use an immersion blender to puree everything into a slightly chunky paste. If you don't have an immersion blender, carefully transfer to a standard blender, then return to the pot.
05 -
Return the pot to low heat. Gently stir in the coconut milk and tofu cubes, being careful not to break the tofu. Simmer gently for 5-7 minutes until the tofu is heated through and has absorbed some of the flavors.
06 -
Ladle the curry into bowls and garnish with thinly sliced red shallot rings and lime wedges. Serve with steamed basmati rice for a complete meal.
# Notes:
01 -
For best results, use fresh, young kale that isn't too woody or tough.
02 -
You can easily adjust the heat level by increasing or decreasing the amount of Thai chili used.