I’ve had the house to myself this week – with Paul’s work schedule taking him all over the country, and my travels taking me far and wide, we don’t often spend a lot of time together. When he’s away, I love to go all out in the kitchen. I do when he’s at home as well, but I find myself being a tad more adventurous when it’s just me; so if the dish is a total flop, no one else has to suffer. I had some gorgeous fresh tofu staring at me from the fridge, longing to be eaten, and loads of chilli and coriander from mum and dad’s garden. I wanted something light, filling, grounding and spicy.
This really hit the spot. Using a few ingredients I always keep on hand, along with some fresh lemongrass, ginger and lime, this curry has the freshness and lightness of a Thai curry, but without the lengthy ingredient list (trust me, I know how long some of those Thai curries are – I spent a lot of time in Thailand learning from the local Chefs, and some curry pastes have up to 30 ingredients!).
Funnily enough, it has a few ingredients you’re more likely to find in Indian Curries- cumin seeds and potato.
Potato itself isn’t traditional in a lot of Thai cuisine, but finds itself comfortable in thick, rich Indian gravies.
So while this isn’t traditional in any sense of the word, it’s a nice blend of both Worlds.
You’ll love it midweek, midday, midnight.
Serve it over brown rice, or with heaps of fresh roti bread.
- YIELD: 4 Servings
- PREP: 5 mins
- COOK: 35 mins
- READY IN: 40 mins
Light and toothsome, this dish will be added to your regular rotation!
- 1 tbsp Extra Virgin Olive Oil
- 250 g Firm Tofu pressed to remove excess water and cubed
- 1 Red Onion diced
- 1 Red Chilli deseeded and sliced finely
- 1 stalk of lemongrass- white part only sliced finely
- 1 tsp freshly grated ginger
- 1 tsp cumin seeds
- 1/2 tsp ground coriander
- 1 tsp Ground Turmeric
- 3 cups Butternut Pumpkin cubed
- 3 Dutch Cream Potatoes cubed
- 400 ml Coconut Cream (full fat)
- 2 cups water (more if needed)
- 1 cup Kale shredded
- 1 tbsp Freshly Squeezed Lemon Juice
- Salt To Taste
- Fresh lime and coriander to serve
- In a large cast iron pot, heat the olive oil up over a medium heat, and add the tofu. Cook the tofu for 5-6 minutes, turning regularly. We just want the tofu to be golden and slightly crispy. Set aside, but keep the pan on.
- Add the onion, and sauté until softened - about ten minutes. Stir frequently. Add chilli, lemongrass and grated ginger, and cook for a further few minutes, until fragrant.
- Add the cumin seeds, ground coriander and turmeric and stir to coat the onions. Then, add the pumpkin and potatoes, stirring gently and combining everything. Turn the heat down a fraction and let everything cook like this for 3-4 minutes.
- Add the coconut cream and water, and bring to a high simmer. Add the tofu gently, being careful not to break the cubes when you stir. Cook, covered, until the potato is fork tender.
- At the last moment, add the kale in, just allowing it to wilt. Taste for seasonings - adding salt, lemon and lime juice, extra chilli and fresh coriander if desired. Serve over brown rice.