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Curried Potatoes and Kale

A friend from southern Utah arrived last week bearing kale from her neighbor’s garden. With the wonderful variety of potatoes we have been getting from our CSA farm share box,  I came up with this a spicy curried potato and kale dinner.

Coconut Curried Potatoes and Kale with Tofu

In this recipe, the prep steps for the tofu, potatoes and kale are given separately. Multi-tasking is efficient here: prepare the potatoes while pressing the tofu, and boil the potatoes while saute-crisping the tofu.  Boil the kale while the onion and garlic cooks.

This coconut sauce with potatoes, kale, and tofu are delicious with steamed brown basmati rice and quinoa.  Serve with chutney and yogurt or raita.

Coconut Curried Potatoes and Kale with Tofu

Golden Tofu Cubes

In this recipe, the prep steps for the tofu, potatoes and kale are given separately. Multi-tasking is efficient here: prepare the potatoes while pressing the tofu, and boil the potatoes while saute-crisping the tofu.  Boil the kale while the onion and garlic cooks.

Make it a fabulous week–get in the kitchen and cook something delicious!

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Coconut Curried Potatoes and Kale with Tofu
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Coconut Curried Potatoes and Kale with Tofu

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Vegan
Servings: 4 servings

Ingredients

  • 1 12 ounce block extra firm tofu
  • 1 tablespoon plus 1 tablespoon extra virgin olive oil
  • 4 medium potatoes any variety, well-scrubbed
  • 1 bunch kale stems removed and discarded
  • 1 medium onion thinly sliced
  • 1 clove garlic minced
  • 1 ½ teaspoons turmeric
  • Pinch cayenne
  • ½ teaspoon or more, to taste dried red chile pepper flakes
  • 1 13.5 ounce can coconut milk
  • Salt to taste

Instructions

  • Drain the tofu from its water and cut in half lengthwise. Place on a tea towel in a baking dish and cover with a part of the towel. Top with a second baking dish and place something heavy inside; it should weigh 1 to 2 pounds. Monitor so that the weight stays centered over the tofu pieces and press for about 10 minutes. The tea towel will absorb much extra moisture, even though you started with extra firm tofu. Dice the pressed tofu into ½-inch to ¾-inch cubes.
  • Heat the first tablespoon of oil in a large skillet over medium flame. Add the tofu cubes and cook about 10 minutes, turning the tofu after a few minutes, until the cubes are golden on at least 2 sides. Remove from the pan and set aside on paper towels.
  • Bring a saucepan of water to boil with a good amount of salt. Cut the potatoes into 1-inch chunks, add them to the pot and simmer until the potatoes are just tender, about 20 minutes. Remove the potatoes from the pot and set aside.
  • Add the kale leaves to the salted water. Simmer them until the greens are tender to your tongue, 10 to 15 minutes. Remove from the water, saving about 2 cups of the cooking water. Let the kale cool on a cutting board and then chop—about 1 inch apart with your knife, in both directions to cut the leaves.
  • Heat the remaining oil in the skillet over medium flame. Add the onion and garlic and cook and stir until the garlic is translucent, 5 to 8 minutes. Stir in the turmeric and cayenne and the pepper flakes. Add the coconut milk, and the cooked potatoes and chopped kale, stirring everything around. Stir in the golden tofu cubes and enough of the reserved cooking water to make a wet sauce. Cook, stirring occasionally to let the flavors meld and heat the vegetables and tofu. Season with salt and more chile pepper flakes to taste.
  • For the basmati rice and quinoa, steam 3/4 cup rice and 1/4 cup red quinoa with 2 cups water.

Creamy Vegan Vichyssoise Soup with Potatoes and Leeks

This creamy yet creamless potato and leek vegan vichyssoise can be served hot or cold. Savor it chilled on summer’s lovely warm days or warm yourself on cool days by serving it hot!  Here’s my vegan interpretation of vichyssoise, which by definition and tradition would be a cold leek and potato puree made with butter and cream. 

Vegan Vichyssoise

This recipe takes advantage of the potatoes and leeks we found in our CSA farm share box this week. Creamy potatoes make darn delicious creamy vegan vichyssoise.

Vichyssoise, pronounced vihsh-ee-SWAHZ is a classic French soup. Traditional vichyssoise recipes begin with sautéing the veggies in butter instead of olive oil, and they have you stir in heavy cream, sour cream or yogurt after the puree has chilled. But there’s really no reason to use butter or cream when you can enjoy this delicious vegan vichyssoise with a whole lot less calories!

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New Mexico Green Chile Pesto

This year I discovered a new pesto variation.  My girlfriend who often travels to New Mexico learned to add green chile powder to the basil, nuts, garlic and olive oil essence. When she first described green chile pesto, I pictured diced green chiles. No, green chile pesto calls for New Mexico green chile powder, or ground dried green chiles.

fresh basil for Green Chile Pesto

Genovese basil

This new green chile pesto has a nice garlic bite, fresh bright green flavor from the basil, and  just the right measure of spicy heat from the powdered green chile. Taste and add more of the light green powder if you like more heat!

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Thin and Crispy Whole Wheat Pizza Dough

This homemade whole wheat pizza dough is THE BEST, a winner. Every time I make pizza for friends, they say something like, “WOW! this crust is so nice and thin!” “What’s your secret?” 

Whole Wheat pizza dough, proofed

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Crispy Grill-Roasted Kale

This crispy grill-roasted kale is the coolest, most interesting fun vegetable trick I’ve discovered all summer. Vitamin-rich kale becomes a crispy surprise nibble with just a rub of olive oil, a sprinkle of salt and pepper, and a quick roast on the grill.

Crispy Grill-Roasted Kale

Grill-roasted kale is a fun appetizer at to barbecue potlucks. The only prep is wash, then lightly coat the kale leaves with olive oil, and season with salt and pepper. Grab a beer or margarita and hang out at the grill, turning the leaves over after a minute, as they become crisp. When someone wanders over, offer conversation along with a crispy kale leaf right off the grill. People are blown away with grill-roasted kale’s texture and flavor. Even a professed kale-hater can’t believe what they are tasting.

It doesn’t matter if the kale is curly, red Russian or Lacinato, they all can be roasted directly on a hot grill.

With curly kale, you want to remove the stems and large inner ribs. If you are roasting the flatter Lacinato, aka Tuscan kale, leave the ribs intact, so the leaves keep their long shape. Lacinato kale ribs are tender enough to eat. If your Lacinato leaves are large, just eat around the ribs that might not get tender in the roasting.

Curly or flat, you’re going to go love crispy grill-roasted kale!

Note: If it’s not grilling season–toast your kale in the oven, just until it’s crispy.

Make it a fabulous week–get outside and grill something delicious!

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3.5 from 4 votes

Crispy Grill-Roasted Kale

This is a clever way to serve kale, as an appetizer. People are always surprised how delicious it is. Be generous with the oil. One bunch of kale serves about 4 people.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Vegan, Vegetarian
Servings: 4 servings.

Ingredients

  • 1 bunch kale , stems removed (remove inner ribs from curly kale)
  • About 3 tablespoons extra virgin olive oil
  • sea salt, or garlic or onion salt
  • Freshly ground black pepper

Instructions

  • Preheat a grill to medium flame or the oven to 375° degrees. Wash the kale and dry it thoroughly. Toss it in a bowl with the olive oil, gently rubbing the leaves so they are lightly coated with oil on both sides.
  • Arrange as many leaves as you can on the grill. Sprinkle with salt and pepper. Using tongs, turn the leaves over as needed until you see golden brown spots. Remove the from the grill as they become slightly crisp--done.
  • Alternatively arrange the kale on baking sheets in a single layer and sprinkle with salt and pepper.
  • Roast in the oven 10 to 15 minutes, turning over the leaves after about 6 minutes. When the kale is crisp, it is ready. Season with more salt and pepper if you wish.

Notes

Monitor the roasting kale closely; it can quickly turn from perfectly crispy to over-toasted.

Here are a couple of old photos of oven-roasted kale.

Crispy Oven-Roasted Kale

Lacinato kale ready for the oven

Crispy oven-Roasted Kale

Roasted Lacinato Kale