Rainbow Kale and Tofu Sabzi (Beach House Basics)

Rainbow Kale and Tofu Sabzi

“Simple is best.”

Sage advice and I managed to stick with it this time.  This Sabzi is quick, super healthy and a staple at the BHK.  All it takes is a little tofu, a scattering of seasonal veggies and a few sprinkles of fine spices.

Sabzi (pronounced ‘sabji’ or ‘chi’, my Hindi is not great) is a simple vegetable curry in India that is the cornerstone of most Indian meals. Sabzi, rice, chappatis, maybe some pickle and dahi (yoghurt), that is a hearty, balanced feast that can be enjoyed everywhere across India. It fuelled me daily and around 1 billion other folk on the sub continent for that matter.

Travelling in India is such a treat for all the senses, especially the belly sense.  The smell of toasting chappatis and a bubbling sabzi is a truly magical thing.  My best eating experiences in India were sat on the floor, on mats in communal canteens, eating by hand from a metal thali plate or banana leaf, steaming curries and daals served straight out of buckets.

This is a quick and easy Sabzi that I made a little heartier and healthier with the addition of the tofu, a substitute of sorts for paneer.  Make sure you get the firm tofu, it comes in many different textures and the firmer the better for cooking.  Silken tofu has a lower fat content and will just dissolve (but does make amazing tofu ice cream!)

Sabzi in India is prepared with what is growing locally and seasonally, the only way you can eat in most parts of the world, what you eat is where you are and for that reason, one of the wonderful things about travelling the world.  Our choice of veggies here reflects this with some gorgeous local organic tomatoes (plucked from the farms poly-tunnel).  The kale was yanked (lovingly) out of the Beach House garden, it’s actually doing quite well now winter is here!?  I have alot to learn with plants!  We are loving the cavolo nero cabbage that is available at the moment, it’s very dark green which can only be a good thing.  It has a really full texture and strong flavour making it perfect for stews, soups and even smoothies.

Oops!  I’ve managed to delete the rest of the photos from the camera but the dish is such a winner, I thought I’d share it anyway.

Serves four hungry sorts.

The Bits

1/2 block of firm tofu (chopped into cubes), 10 stems of kale (sliced), 6 stems of cabbage (like cavolo nero, long leafed is best, sliced), 1 stem celery (chopped), 1 courgette (cubed), 1 onion (chopped), 2 carrots (cubed), 4 tomatoes, 1 inch cube ginger (finely sliced), 4 cloves garlic (crushed), 2 teas turmeric, 1 teas gram masala, 1 teas chilli powder, 1/2 handful of methi leaves (curry leaves), 1/2 cup water, sea salt.

Do It

Add onion to the pan on a medium heat, get them nice and glassy, then add your ginger, spices and garlic, fry for a further 3 minutes.  Add your courgette, tofu and carrot and fry for 3 minutes, then the methi leaves and the tomatoes and cook this mixture down a little (5 more minutes will do).  The pan should be nice and hot, toss the kale and cabbage in along with the water, it should steam up nicely, put on a low the heat and pop a lid on the pan and leave to gently cook for 10 mins.  Check seasoning and serve piping hot.  This will keep very well overnight and may even be better for a good rest the next day.

Serve

With basmati rice (we used wholegrain) and some dahi (yoghurt), mango pickle if you have can.  If you have time and the skills, make some fresh chapattis.  This type of sabzi would normally be served out of a thali plate, a metal plate with compartments.

We Love It!

Eating Sabzi in Wales is a little like riding an elephant down Caernarfon high street, slightly incongruous yet very satisfying.

Foodie Fact

Tofu was discovered thousands of years ago in Japan, it is basically curdled soya bean milk.  It boasts many health giving properties from a plant based food.  Tofu is a brilliant source of protein and calcium.  Soy protein can lower your chances of getting a dodgy ticker and has also been shown to help during menopause.  Tofu is virtually fat free and contains many anti-oxidants and omega 3 fats.

In the absence of tofu photos, here I am with a cool car.

Advertisements
Categories: Curries, Recipes, Vegan | Tags: , , , , , , , , , , | 16 Comments

Post navigation

16 thoughts on “Rainbow Kale and Tofu Sabzi (Beach House Basics)

  1. You just made my mouth water.

  2. ooh, this looks very doable, and a nice way to bring some variety to my various stir-fries. Am gonna go buy some tumeric and tofu and try this recipe! Thanks for sharing!

    • India meets Thailand. Hows is it up there good friend? Happiness, lee

      • k, made it tonight! I don’t think i got the spice combination quite as good as it could be… but i will try it again because it’s got good potential and yours looked great!
        Apart from that, Thailand is pretty nice this time of the year. Good weather, good people, and of course good food.
        Thanks for all your great posts – full of flavor and warm-heartedness. Love it.

      • Thailand is a dang long way from rainy Wales, thanks for bringing it back to life. Your stew looks amazing, Im glad you gave it a go. Definitely a different range of flavours for you over there in Chang Mai land. I could eat a noodle soup right now on the main street (the one near the 7/11 with a friendly young chap in charge). Great to have you hear good friend. Hows is the meditation? Love and light, leex

  3. Nice car/great recipe! Blessings-Julie

  4. Cool car! …and lovely looking food as always. Although I would add more tofu – I am a tofu monster, known to munch on half a pack raw as the other half is cooking.

  5. you ALWAYS make me hungry!

  6. Simple Nourishing Delicious Food Blog

    Hello! I’ve nominated you for the Very Inspiring Blogger Award. Please check out: http://weeknighttreats.wordpress.com/2012/10/18/very-inspring-blogger-nomination for badge and info. -Simple Nourishing Delicious

    • Wow! Thank you, thank you. We are really chuffed that you find us inspiring in anyway because you inspire us over there at delicious food h.q. Thanks again and happy blogging. Peace, lee

  7. Pingback: Honey Corn and Coconut Korma (Vegan) | the beach house kitchen

  8. Pingback: Baingan Bharta (Minced Aubergine Curry) | the beach house kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: