We’ve been in the Caravan for the last few weeks! We all love it – there’s something simple about life in the van. Everything has it’s place, there’s not enough room for excess ‘stuff’ and it’s so easy to clean. We’ve had all types of weather as well… from stunning blue skies and stinging sun, to rain and wind and temperatures that have had us all running for our jumpers and thick socks. If it’s one thing I know, eating and cooking in the van is a breeze. Again – you’ve got limited space so you really do learn to make do with what produce and dry goods you have on hand. So much fun! I was craving something thick and filling and full of protein. I’d slow cooked some chickpeas the day before (for hommus of course) and had some fresh firm tofu in the fridge. Easy – a curry it is.
We have travelled a lot in both tents, our old campervan, and now, the caravan. Admittedly, it’s taken me a few big trips to learn what we do and don’t need, and we should and shouldn’t take, and how much will actually FIT inside. It’s a great size van, with loads of storage, but I’m also mindful not to overstock my fridge or pantry, and only want to take things that we’ll use.
Thankfully, I had most everything on hand for this curry!
Now while I didn’t cook this over a campfire, we ate it around a campfire – but you totally could cook it over a campfire if you like! Just ensure you’ve added enough water and that you’re stirring it regularly as to not have anything stick to the pot.
I hope you love this curry as much as we did!
A gorgeous depth of flavour. A nice, thick gravy. Tender potatoes. Moorish tofu. Kale, that’s soaked up all of those gorgeous juices. Served with chewy brown rice, and we’re all happy.
- YIELD: 4 Servings
- PREP: 10 mins
- COOK: 45 mins
- READY IN: 55 mins
- 1 tbsp Extra Virgin Olive Oil
- 1 Large Red Onion sliced
- 500 g Firm Tofu Pressed and cut into cubes
- 1 tsp Yellow Mustard Seeds
- 1 tsp cumin seeds
- 2 tsp garam masala
- 1 tsp Ground Turmeric
- 1 1/2 cups cooked chickpeas (homemade or tinned)
- 2 x 400ml Cans Crushed Tomatoes
- 1/4 cup organic coconut cream
- 4 Dutch Cream Potatoes diced
- Salt and fresh lemon juice to taste
- 1 large bunch of Kale chopped roughly
- In a large cast iron pot, heat the olive oil over a medium heat and add the onions and pressed tofu, stirring regularly as not to let them burn. You want the onions translucent and the tofu golden brown. Cooking them together will impart a gorgeous flavour into your tofu.
- Add the mustard seeds, cumin seeds, garam masala and turmeric, stirring until fragrant. Coat the onions and tofu well.
- Add the chickpeas, crushed tomatoes, coconut cream, potatoes and water - adding extra water to cover if needed. Bring to a high boil, and then drop to a simmer for 35 minutes.
- Check the curry regularly, stirring as needed. In the last ten minutes of cooking, add the kale, salt and lemon juice to taste, and serve over brown rice.