Make art and live simply. Shawn Lukas
Here in Vancouver, it’s been raining non-stop for what really feels like weeks on end. There have been (thankfully) a few little breaks here and there, but the rain, it just keeps on coming! Big, juicy drops that make that dreadful drought last summer feel like a far away fairy tale (that we never want to tell again). It’s just that time of year for this part of the world, when we long-time Vancouverites just try to hang on until the clouds break and we can see some light – and hopefully steal in a few moments to take in all of the spring blooms that have started to show us their little (gorgeous) faces.
This recipe makes a lovely little meal that can be created quickly and will warm the bones in a flavourful way on a dreary winter’s night. The spice from the green curry paste brings a little heat along with it, and I love finding more ways to feed the family a little more kale and those highly nutritious orange veggies. Use this recipe as a base to try other veggies too – carrots, peppers, cabbage – they would all work perfectly in this mixture and I highly encourage experimentation to find your favourite combo. Use firm tofu here, and be sure to salt it a little while you cook it, it will turn out perfectly chewy with a lovely outer texture.
Sweet Potato + Kale Green Curry with Tofu:
1 400 gram package firm plain tofu, rinsed and cubed
3 tbsp cooking oil (grapeseed or sunflower is great)
1 medium orange yam, peeled and cubed
1/2 large red onion, chopped coarsely
2 cans coconut milk
2 tbsp green curry paste (more to taste)
1 tbsp natural sugar
2 tbsp soy sauce
1 cup sliced snow peas
4 cups washed baby kale
sambal oelek (spicy chilli paste)
black sesame seeds
First, prepare all of the veggies and have them ready before you start the cooking process. Heat the oil in a large wok and add the cubed tofu and a sprinkle of salt. Cook until crispy on the outside, about 10 minutes, stirring here and there to cook evenly. Remove from the pan and set aside.
In the same wok, heat another tablespoon of oil. Add the chopped yam and red onion, and cook another 3-4 minutes. Add the coconut milk, green curry paste, sugar, and soy sauce and cook for 10 minutes on medium heat until the yam has softened. Add the sliced snow peas and baby kale and cook until the greens are just wilted and bright green. Stir in the cooked tofu and taste for salt.
Serve hot garnished with fresh cilantro, sambal oelek, black sesame seeds, and sesame oil. Feel free to serve over rice or noodles too! Delicious dinner in 20 minutes. Leftovers will keep in the fridge for several days. Recipe serves about 4-6 hungry folks depending on what it is served with.