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Kale Tofu Curry [Vegan, Gluten-Free]

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This recipe is based on the traditional Indian dish methi malai paneer. Methi is a popular greens in India from fenugreek seeds and has a bitter taste and flavor. This curry uses kale instead of the traditional methi. Soaked almonds give the dish its creamy texture and tofu is tossed in for added protein.

Kale Tofu Curry [Vegan, Gluten-Free]



Cook Time



For the Curry:

  • 3 cups kale, stems removed and roughly chopped
  • 5.3 ounces firm tofu or mushrooms
  • 1/4 cup almonds, soaked for 4-6 hours
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 2 teaspoons rock salt powder or sea salt

To be Ground:

  • 1 large onion
  • 4 cloves garlic
  • 1-inch piece of ginger
  • 2 large tomato

To Temper:

  • 1 bay leaf
  • 1-inch cinnamon stick, broken
  • 3-4 cloves
  • 1 tablespoon coconut oil

Additional Spices:

  • 1 tablespoon dried fenugreek
  • 1 teaspoon garam masala powder


  1. Grind the ingredients under the to be ground list into a thick paste in a blender and set aside. Roughly chop the kale and cube the tofu and set aside.
  2. Heat the coconut oil on medium heat. Add the cinnamon stick pieces, cloves, and the bay leaf. Let it fry until light golden and a mild aroma is released. Stir occasionally. Add the ground onion-tomato paste and stir thoroughly. Reduce the heat a bit, cover after a few minutes, and let cook down for 10 minutes.
  3. In the meanwhile, grind the soaked almonds into a thick paste with little water and set aside. Meanwhile, the onion-tomato paste should have cooked down. The water would have reduced, the paste will darken to a deep red, and there will be no raw onion smell. Add the turmeric, coriander powder, and salt and fry for a few minutes.
  4. Add the kale and cover again and leave it for 5 minutes. By this time it will wilt and you can stir to completely combine. Add 1/2 cup of filtered water and almond paste and cook for another 5 minutes till it is bubbling and slightly thick. At this point add the tofu and cover and cook for another five minutes.
  5. Roughly crush the fenugreek in your palms to release the aromas and add to the curry along with the garam masala. Stir through, check for seasoning, and in 2 minutes, take off from the heat. Serve hot with a sprinkle of more fenugreek alongside some brown rice, quinoa, or wholemeal bread.





Meghna is a Hong Kong based passionate cook who finds great joy feeding people with her delicious healthy food and in creating vibrant, rainbow coloured desserts and dinners. She has a refined sugar free kitchen and focuses on cooking with natural, organic and local ingredients. Her goal with her website is to help people cook, eat and make better choices in order to nourish their body, mind and soul.



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