Comforting, healthy, and hearty! Crispy golden-brown tofu, plenty of vegetables featuring our tender Creamer potatoes, carrots, and baby kale, creamy coconut milk, a rich curried broth, and a nice kick of spicy-hot.
- Large non-stick skillet
- 1.5 lbs Little Charmers Little Potatoes
- 1 Tbsp + 1/2 Tbsp coconut oil
- 1 block extra-firm tofu, cut into 3/4-inch cubes
- 1/2 onion, finely diced
- 1 rib celery, finely diced
- 2 carrots, peeled and sliced into thin rounds
- 3 cloves garlic, minced
- 3 Tbsp mild yellow curry powder
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 Tbsp chili garlic sauce
- 2 cups vegetable stock
- 2 cups baby kale
- 1 can coconut milk
Pierce the skin of each potato 2 to 3 times before microwaving on high for 4 to 6 minutes or until tender. Leave to cool before cutting each potato into quarters.
In a large non-stick skillet, heat 1 tablespoon coconut oil over medium high heat. Add the cubed tofu and cook until golden-brown and crisp on at least 3 to 4 sides. Set aside.
In the same skillet, heat the remaining half tablespoon of coconut oil. Add the onion, celery, carrots, and garlic. Cook for 2 to 3 minutes, stirring often, until the onion starts to become transparent.
Add the curry powder, turmeric, cumin, paprika, and chili garlic sauce. Cook for another 2 to 3 minutes, stirring often.
Add vegetable stock and baby kale. Simmer for five minutes.
Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.
Taste, thin with vegetable stock if needed, and adjust seasoning.