Tuesday, March 30, 2010

March 29th - Purple Kale, Sweet Potato and Tofu Red Thai Curry on Black Quinoa

I skipped lunch today because it was too busy at work. So the meal I am describing below as being for 1 serving plus 1 lunch serving was eaten in one go. I was so hungry after my run I just could not do it. Like I said, when D is away I lose all sense of portion control.  I go all Korean on my dinner. 

Black Quinoa as we have done many times. 1/4 c Quinoa to 3/4c-1c water. Simmer for 15-20 minutes. 

Purple Kale and Sweet Potato Vegetarian Red Thai Curry
(Serves 1 plus 1 lunch)

1/2 bunch Purple Kale
1 small Sweet Potato (100-150 g)
1/2 Orange Bell Pepper, chopped
1/4 Onion
1 inch fresh Ginger
2 cloves Garlic
1/2 T Fish Sauce
1 T Red Thai Curry Paste
1/2 can Coconut Milk
1 can water
1 t dried chili flakes

Wash the Kale leaves. Fold each leaf along the spine and cut the stem away. You can keep them on if you feel like exercising your jaw and need the ruffage. I would not. Then chop them into 1 inch strips.

Peel and slice the ginger. Chop the Garlic roughly.  Slice the onion.  Peel and cube the Sweet Potato.

5 minutes from the end of the Quinoa, add an additional 1/4 c water. Lower in a steamer tray with the Sweet Potato right on top of the the Quinoa. Cover and simmer for 5 minutes.  Pull off the heat and leave covered.  As you proceed with other stuff.

In a hot wok, eat 1/2 T vegetable oil.  Sautee the onions for 1-2 minutes.  Start adding the kale in small handfuls.  Keep the contents moving as you add.  When you have most of the kale in, add the Curry paste and make sure you spread it around with the back of your spatula. Add the Garlic, Ginger, Chili and Bell Pepper.  Toss briskly and with purpose.  Make sure to scrape the bottom of the wok.

Add the Coconut Milk and Water.  Keep scraping from the bottom a few times.  Add the Sweet Potato and Tofu.  Toss Gently a few times.  Simmer uncovered or partially covered for 10 minutes until the Tofu is hot.

Serve over Quinoa. Garnish with sliced Green Onion or Cilantro.  I was going to also garnish with a Lime Wedge but it is sitting sadly in the fridge because I forgot it.

It was delicious nonetheless.  I am going to use Kale in curries more often.  Though, D is not a big fan of Kale either.  He prefers Swiss Chard when looking for a meaty green but I do not know that it would stand up in a Curry.  D will learn to love Kale, I am confident. :-D

0 Leave a / Read COMMENTs: