This is a wonderful, quick, and delicious dinner – the tofu adds a lovely bite that contrasts with the creamy sauce and the chew of the kale. Serve with your favourite grain of choice or toasted pitta bread. To make it lower in calories, omit the oil and add a little water to deglaze the pan if the tofu starts to stick.
Takes
Serves 4
Ingredients
1x 400g tin of chickpeas
1x 400g tin of chopped tomatoes
1x 400g tin of coconut milk
1onion or 1 bunch of scallions
20gfresh ginger
1.5tbspoil
½tspsalt
280gblock firm tofu
2tbsptamari
180gblack kale or curly kale
2tbspcurry powder
Pinchof chilli flakesoptional; leave out if you prefer less heat
Instructions
Prepare the tofu and vegetables:Drain and dry the tofu to remove any moisture, then chop it into bite-sized pieces.Remove the tough centre stalks of the kale and roughly chop the leaves.Peel and finely chop the onion or scallions.Finely chop or grate the ginger.Drain and rinse the chickpeas.
Cook the tofu:Heat a non-stick pan over high heat with 1.5 tbsp of oil (omit for a lower-calorie version). When hot, add the tofu and cook for 2-3 minutes, stirring until it is nicely browned all over. If the tofu begins to stick, add 2 tbsp of water to deglaze the pan.
Add aromatics and kale:Add 2 tbsp of tamari to the pan along with the onion/scallions, kale, ginger, and ½ tsp of salt. Reduce the heat slightly and cook for 1-2 minutes, or until the kale starts to wilt.Add the curry powder and chilli flakes, stirring to coat the tofu and vegetables evenly.
Combine with the rest of the ingredients:Pour in the coconut milk, chopped tomatoes, and chickpeas. Bring the mixture to a boil, then reduce to a simmer for a few minutes.
Final touches:Taste and adjust the seasoning if needed. Serve hot with wholegrain rice, naan bread, toasted pitta, or your favourite side.
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