Curry is a simple, delicious way to combine veggies, plant proteins, and anti-oxidant rich spices into one meal. Also, as a bonus for families and busy folks in general, it's a super way to make a time-efficient big batch of food: cook once, eat several times. Nice, no?
This particular recipe combines a number of different veggies: tomatoes, okra, eggplant, mushrooms, onion, kale. If you have any or all of these on hand, you're good to go -- and feel free, too, to mix in other veggies that might be speaking to you. I am fan of using soups and curries to use up extra veggies that are hanging out in the fridge. I'm not at all a fan of waste, but I am a fan of deliciousness, so this works out well!
If you've never cooked with okra, it's definitely a unique experience. Okra is popular in the South, often used in dishes like gumbo. It's of the Mallow family (which includes marshmallow, cotton, and hibiscus) and is the seed pod of its flowering plant. Be prepared: it can be a little slimy on the inside, which is on account of the gummy substance naturally occurring within it (essentially the goop that holds the seeds in place). The longer you cook it, the slimier it gets, but in a dish like this, you don't notice it as much. Give it a good scrub, chop off the ends, and slice up. (If you intend to use them in another recipe, like a stir-fry, a quick flash sautee is a good way to go! Crunchy = less slime.)
Pair this curry with quinoa, brown rice, or millet, or toast up some brown rice tortillas in the oven for 5-7 minutes until crispy (these make a great substitute for traditional Indian flatbread, which isn't typically gluten-free).
It keeps well in the fridge for several days and you can freeze leftovers as needed. Nothing like getting sick of a dish the day after you've made it, so why not spread out the homecooking love and surprise yourself with a premade dinner next week? Bonus.
Take a trip to the market (or to the crisper of your fridge), pull out some curry-friendly veggies, and get chopping!
It's getting colder out... stay warm*!
*this might help!
- 1 red onion, chopped
- 1 tsp coconut oil
- 1 can (14 ounces) coconut milk
- 1/2 cup soy sauce
- 1.5 teaspoons curry powder
- 1 teaspoon minced ginger
- 2 teaspoons + 1 tbsp curry paste
- 1 pound firm tofu, cut into 3/4 inch pieces
- 3 tomatoes, washed and chopped
- 1 bell pepper, thinly sliced
- 4 ounces fresh mushrooms, chopped
- 1 medium eggplant
- 6 pods okra
- 4 cups kale, chopped
- Salt to taste
- 1. Over medium heat, heat coconut oil. Add onions and ginger and cook until fragrant.
- 2. Add coconut milk, 3 tablespoons soy sauce, curry powder, and 2 tbsp chile paste. Bring to a boil.
- 3. Add tofu, tomatoes, okra, bell pepper, eggplant and mushrooms. Cover and cook 5 minutes, stirring occasionally.
- 4. Mix in kale. Season with salt and soy sauce; add remaining curry paste if you wish.
- 5. Continue cooking 5 minutes or until vegetables are tender-crisp.
- 6. Allow to sit, covered, for 5 minutes before serving.
- Serve with quinoa or toasted brown rice tortillas (heat in the oven for 5-7 minutes at about 200F).
- Refrigerate or freeze leftovers.