Sweet Potato + Kale Green Curry with Tofu

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. 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. 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.

This is one of a few new recipes I’ve lined up to share, and I think the first time I’ve posted twice in one week in well, years. I hope you are all safe and well wherever you may be reading this, an if you’ve any comments or requests for recipes or categories you’d like to see, you know I always love to receive your emails and notes. Have a wonderful week and weekend, rain OR shine! xo This is one of a few new recipes I’ve lined up to share, and I think the first time I’ve posted twice in one week in well, years. I hope you are all safe and well wherever you may be reading this, an if you’ve any comments or requests for recipes or categories you’d like to see, you know I always love to receive your emails and notes. Have a wonderful week and weekend, rain OR shine! xo

subheading: 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

½ 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

subheading: TO GARNISH:

fresh cilantro

sambal oelek (spicy chili paste)

black sesame seeds

sesame oil

Directions at copymethat.com

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