Equipment
- stove, oven
Ingredients
- 16 oz high protein super firm tofu
- 1 tbsp coconut aminos
- 1 tbsp coconut butter, coconut oil, or vegetable broth, for sautéing
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 inches fresh ginger, minced
- 2 tbsp tomato paste
- 3 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp salt
- 1 cup pumpkin pureé
- 15 oz canned full fat coconut milk, or coconut cream
- ½ cup water, or vegetable broth
- 1 tbsp chili garlic sauce, or sriracha
- ½ lime, juiced
- 2 cups baby spinach
To Serve Ingredients
- 1 cup basmati rice
- 2 cups water, or vegetable broth
- 1 tsp coconut butter, optional
- ½ tsp salt
- ¼ tsp cardamom, optional
- 1 bunch Tuscan kale, finely chopped and massaged *see note*
- 1 lemon, or lime
- 1 tbsp olive oil, optional
Method
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Break the tofu into bite-sized chunks and place in a bowl. Drizzle with coconut aminos and 1 tbsp of the curry powder. Toss to coat and spread on the baking sheet. Bake for 15-20 minutes until crisp but not too chewy.
- Meanwhile, heat the coconut butter, oil, or broth in a large skillet or dutch oven over medium low heat and add in the onion. Sauté for 2-3 minutes until fragrant. Add in the garlic and ginger and sauté for 2-3 more minutes, adding a splash of water or broth as needed to deglaze. Add in the tomato paste and stir to coat. Sprinkle with spices and toast until fragrant, about 30 seconds. Pour in the pumpkin, coconut milk, and water. Bring to a gentle simmer and cook for 5-10 minutes. Season with lime juice and sriracha. Adjust for desired taste. Fold in the baked tofu and spinach, heating through until spinach is wilted.
- While curry is cooking, add the rice, water or broth, coconut butter, salt, and cardamom to a medium saucepan. Bring to a boil. Reduce heat and cover, simmering for 15 minutes.
- Add kale to a bowl and drizzle with lemon or lime juice and olive oil. Massage until tender and divide between serving bowls. Top with rice and curry. Enjoy!
Nutrition
Serving 1servingCalories 754kcalCarbohydrates 66gProtein 28gFat 42gSaturated Fat 26gPolyunsaturated Fat 1gMonounsaturated Fat 4gSodium 1323mgPotassium 1025mgFiber 12gSugar 7gVitamin A 18113IUVitamin C 93mgCalcium 299mgIron 9mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
