Nothing warms one up quite like a creamy curry in Winter! I developed this recipe last weekend’s and it will definitely  become a staple in our household during the cold months! I hope you like it too!


• 500g cubed firm tofu

• 2 cups finely chopped kale 

• 1 cup fresh basil

• 1 tbsp freshly grated ginger

• 2 stalks spring onions

• 1 stalk lemon grass (chopped)

• 1 lime (zest and juice)

• 1 cup wild mushrooms

• 4 small chopped shallots 

• 2 tablespoons red curry paste

• 1/4 cup cashews

• 2 cans full fat coconut milk


1. Heat olive oil in a large pan over high heat. Pan fry the tofu until golden brown and crispy. Remove from pan and the add the shallots, ginger, lemongrass, and spring onions to

a separate pot with olive oil. Cook 5-8 minutes, until they are fragrant and beginning to caramelize.

2. Stir in the wild mushrooms and continue to cook another 5 minutes. Add the curry paste and cook until fragrant, about 1 minute.

3. Add the coconut milk, and stir to combine. Bring the mixture to a boil, then add the tofu and kale. Cover and cook for 5-8 minutes.

4. Remove from the heat and stir in the lime zest, lime juice and basil.

5. To serve, divide the rice among bowls and spoon the curry overtop. Top with cashews and lime juice. Enjoy!

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