Life is busy these days for us so quick meals are essential. Kale tofu chickpea curry is a quick and easy weekday dinner. From start to finish, it can be on the table within 15 mins. Really. It is that quick.
Especially if you have a rice cooker that you can make rice in the morning. I resisted buy one for the longest time as I felt I didn’t need another kitchen gadget, but as I moved towards plant-based I was cooking a lot of rice. Worth an investment as a rice cooker can make oatmeal and other grains. Helpful if you are plant-based. When I made the decision I went with the Zojirushi NS-LGC05XB Micom Rice Cooker & Warmer, 3-Cups after tons of research. A good rice cooker is pricey, but well worth it.
My guys aren’t fans of kale so that fact they like this curry says something. I like to get Lacinato Kale, but I think any type of kale will do. I like to visit my local farmers market or natural grocery stores. I’ve used frozen chopped kale, too, when I’m in a rush and don’t have fresh kale on hand.
The other ingredients that make up this dish are chickpeas, diced tomatoes, coconut milk, squeezable ginger, firm tofu, tamari, and curry powder. For the longest time, it get the water out of the tofu I used a Dutch Oven on top of the tofu and it worked, but I was always afraid it was going to tumble off. So I gave in and got a tofu press. I know, I know, another kitchen gadget, but it really makes a difference in how well the tofu turns out.