Very nice dish.. The kale is not my favourite ingredient in this dish though. I would change it with something else, maybe spinach
If delicata squash is out of season and use use butternut instead, be sure to cook it first.
Delicious! I soaked the tofu in coconut milk, curry, onion powder, garlic powder, and red pepper flakes all day then I spread them on a pan and baked them at 350 for 45 minutes flipping the tofu half way through the time. It came out crunchy and flavorful on the outside with and nice texture on the inside. I used a LOT of curry. I love it though. I also added zucchini. Definitely will make this again.
Worth the trouble This dish was unexpectedly tasty, and relatively easy to make. I used leeks instead of onion, and added mushrooms and a pinch of Hing (an Indian spice that resembles onion flavor) and it was delicious, just the right degree of spiciness. 8 cups of kale may seem like a lot, but it will cook down. I ate w/o rice, but there was enough sauce (I added 1/2 c. of broth--that was good advice). Pros: Delicious, makes a large batch,
Worth the troubleThis dish was unexpectedly tasty, and relatively easy to make. I used leeks instead of onion, and added mushrooms and a pinch of Hing (an Indian spice that resembles onion flavor) and it was delicious, just the right degree of spiciness. 8 cups of kale may seem like a lot, but it will cook down. I ate w/o rice, but there was enough sauce (I added 1/2 c. of broth--that was good advice).Pros: Delicious, makes a large batch,
My family really enjoyed this meal. I didn't make any brown rice or quinoa to go with it, (my husband was primarily cooking, easy enough for him). The only issue we had was that it needed more fluid. I added more coconut milk. You could indeed add stock, but you absolutely need more fluid of some kind. We found it to be plenty spicy. Will definitely make again!
Easy, healthy and tasty This was easy to make. I pressed the water out of extra firm tofu before tossing it with spices and browning. I used Acorn squash, Delicata's were out. I served it over brown basmati rice. It might need a little broth to help it along, the coconut milk was tasty but not quite enough liquid. Pros: Vegetarian and very filling
Has potential, but bland Were I to make this again, I'd cut the tofu smaller, dry it, and roll/toss it with curry and let it dry marinade for a few hours in the fridge. The entire dish was underseasoned, and I didn't add enough salt to make up for that. I'd add some vegetarian or chicken soup base to the coconut milk. Remember, light coconut milk is just regular diluted 50% with water; by adding soup base, you're turning that plain water into broth for more flavor. Check for seasoning after adding the soup base, and again before serving, I would think. For another flavor boost, maybe serve with a chutney. Pros: Good base components, but they need support Cons: Flavor, please
Easy Fall Dinner I really loved this recipe. The flavors all worked well together and the sauce was delicious. The leftovers were even better the next day! Pros: easy to make, interesting mix of ingredients & flavors