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Vegan Kale, Tofu and Corn Curry

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Vegan Kale, Tofu and Corn curry is a delicious and versatile Indian style curry which uses fresh season’s green, protein rich Tofu and a few spices.  The curry is made in flavourful onion and tomato paste. It has the mild sweetness from the purple Russian Kale and the crispness from Sweet Corn. 

Vegan Purple Kale, Tofu and Corn Curry. Closer look of Tofu pieces in the green Kale Curry


What is Purple Russian Kale

Purple Russian kale is a frost hardy variety of kale that grows well in cold climate. It has dark purple or burgundy colour stems, purple or dark red coloured veins and greenish leaves. See the pic below. They are sweeter to taste than the other green kale which we get here.

Purple Russian Kale

I was recently introduced to this Kale at our local farmer’s market or community. Had never seen this or known about this. The farmer told me they do add this in salads or do a simple saute. I have already got this multiple times and love it. Specially because it has a milder sweeter taste.

Kale is one of the super healthy greens and one of the most nutritious vegetables. One can eat it raw in salads or add them to their smoothies. Though this Purple Russian variety of kale is new to me, I have already made a few recipes with this. Added it to my paratha’s, dals and have also done a quick vegetable saute. 

Other ingredients I have used in this recipe is Tofu and Sweet Corn. Tofu or Bean curd is a food prepared by coagulating Soy milk and making it similar to Homemade Paneer. That is forming solid blocks from the curds by pressing it. It is a good source of vegan protein. Similar to Paneer it is used in savory as well as sweet dishes.  

Sweet corn needs no introduction I guess. It is the immature corn kernels which are eaten as a vegetable or simply as a snack, like in this Buttered Masala Sweet Corn by Mayuri Jikoni. I love this and I am soon going to try it out. 

Vegan Kale, Tofu and Corn curry is a delicious and versatile Indian style curry which uses fresh season’s Purple Russian Kale, protein rich Tofu and a few spices.  The curry is made in flavourful onion and tomato paste. It has the mild sweetness from the purple Russian Kale and the crispness from Sweet Corn.


Can I replace Purple Russian Kale?

Well you can really replace it with any green, which has a milder taste and texture. You can use regular green kale or simply use spinach for this. I have actually tried to make something similar to my Palak Paneer curry.


Can I replace Tofu?

Tofu can be replaced with Paneer or Potato or Soya Chunks. But when you replace it with Paneer it is not Vegan as it is made using cow or buffalo milk. 

Before I proceed with the recipe, let me give an overview of why I am here today with a green vegetable recipe.


The Theme

I have made this last year and only sharing this today with our Foodie Monday Bloghop group where the #238 theme is GoGreen. This wonderful theme was suggested by Aruna SarasChandra from VasusvegKitchen who has a wonderful collection of typical Karnataka Recipes. I want to try her healthy Curry Leaves Chutney and her Pudina Chutney with coconut.


Here is the recipe for Vegan Kale, Tofu and Corn Curry:

Ingredients

  • 1 Cup of Blanched Kale Puree
  • 1 Cup of Tofu cut into desired shape
  • ¼ Cup of Sweet Corn
  • 1 medium size onion
  • ¼ Cup Tomato Puree 
  • 1-2 cloves of garlic
  • ¼ inch ginger piece
  • 1-2 green chilli
  • 1/2 teaspoon Cumin seeds
  • ½ teaspoon Mustard seeds
  • ¼ inch Cinnamon piece
  • ¼ teaspoon Turmeric powder
  • Red chilli Powder to taste
  • Salt to taste
  • 1 tablespoon Oil 
  • 1 tablespoon Oil for Shallow frying Tofu (Optional, one can use butter too, but it will not be Vegan than)
  • 1-2 Cups of Water ( or as required for curry)
  • Water for blanching

Preparation

  • Wash and rinse the Kale nicely.
  • Blanch the Kale. To do this, fill a pot with water. Once the water starts boiling, add kale in this.
  • Let the kale briefly immerse in the boiling water for 30 seconds to a minute. I kept for a minute as I have used some parts of stems too and they were a bit tough.
Blanching of Kale, dipped in hot boiling water
  • After that remove the kale and immerse in Ice cold water. This will stop the cooking process of Kale. 
Kale dipped in cold water after being immersed in hot boiling water briefly
  • Drain and puree the kale and keep it aside.
Blanched and Drained Kale
Kale Puree in Blender
  • Chop the onion along with garlic and ginger.
  • In a wok or a heavy bottom pot, add in the oil.
  • Once hot add cumin, mustard seeds and cinnamon. Let it splutter.
Adding of the mustard seeds, cumin seeds and cinnamon in the oil
  • Now add the chopped onion, garlic, ginger and green chilly.
Onion, garlic, ginger and green chilly been cooked in the mixture
  • Let this cook for 2-3 minutes.
  • Now add in the tomato puree, kale puree, corn, salt, turmeric and Red chilli.
Adding the Kale Puree and Corn to the onion Tomato Mixture
  • Adjust the consistency of the curry by adding water.
  • Let this cook on slow to medium for 5-10 minutes.
  • In the meantime shallow fry the tofu pieces.
Shallow Frying Tofu pieces in oil (For non vegans it can be butter or ghee too)
  • After the curry has cooked for 10 minutes, add in the tofu pieces and let it cook for another 10 minutes on slow.
Curry getting cooked after adding the Tofu and Corn
  • Serve it with some Roti or hot steamed rice.


Vegan Purple Kale, Tofu and Corn Curry. Closer look of Tofu pieces in the green Kale Curry

Vegan Kale, Tofu and Corn Curry

Vegan Kale, Tofu and Corn Curry is a versatile Indian style curry which uses fresh Purple Russian Kale, protein rich Tofu and a few spices.
5 from 8 votes
Print Pin Rate Save
Course: Dinner, Lunch, Main Course
Cuisine: Indian, North Indian
Keyword: Corn, Curries, Gluten Free, Kale, Tofu, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 People
Author: Renu Agrawal-Dongre

Equipment

  • Pot/Wok
  • Mixer Grinder

Ingredients

  • 1 Cup Blanched Kale Puree
  • 1 Cup Tofu cut into desired shape
  • ¼ Cup Sweet Corn
  • 1 medium size onion
  • ¼ Cup Tomato Puree
  • 1-2 cloves Garlic
  • ¼ inch Ginger piece
  • 1-2 Green chilli
  • 1/2 teaspoon Cumin seeds
  • ½ teaspoon Mustard seeds
  • ¼ inch Cinnamon piece
  • ¼ teaspoon Turmeric powder
  • Red chilli Powder to taste
  • Salt to taste
  • 1 tablespoon Oil
  • 1 tablespoon Oil for Shallow frying Tofu (Optional, one can use butter too, but it will not be Vegan than)
  • 1-2 Cups Water (as required)
  • Water for blanching

Instructions

  • Wash and rinse the Kale nicely.
  • Blanch the Kale. To do this, fill a pot with water. Once the water starts boiling, add kale in this.
  • Let the kale briefly immerse in the boiling water for 30 seconds to a minute. I kept for a minute as I have used some parts of stems too and they were a bit tough. (Check the step by step pics above)
  • After that remove the kale and immerse in Ice cold water. This will stop the cooking process of Kale.
  • Drain and puree the kale and keep it aside.
  • Chop the onion along with garlic and ginger.
  • In a wok or a heavy bottom pot, add in the oil.
  • Once hot add cumin, mustard seeds and cinnamon. Let it splutter.
  • Now add the chopped onion, garlic, ginger and green chilly.
  • Let this cook for 2-3 minutes.
  • Now add in the tomato puree, kale puree, corn, salt, turmeric and Red chilli.
  • Adjust the consistency of the curry by adding water.
  • Let this cook on slow to medium for 5-10 minutes.
  • In the meantime shallow fry the tofu pieces.
  • After the curry has cooked for 10 minutes, add in the tofu pieces and let it cook for another 10 minutes on slow.
  • Serve it with some roti or hot steamed rice.

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • One can add cream if required.
  • Tofu can be replaced with Potato or Paneer (for Non Vegans),
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu


Few more Green Vegetable Recipes on my blog


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Vegan Kale, Tofu and Corn curry is a delicious and versatile Indian style curry which uses fresh season’s green, protein rich Tofu and a few spices.  The curry is made in flavourful onion and tomato paste. It has the mild sweetness from the purple Russian Kale and the crispness from Sweet Corn. It is gluten free too


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Recipe Rating




Mina Joshi

Monday 11th of May 2020

I love this healthy curry which looks so much like saag paneer. I am always looking for new ways to cook tofu so this will certainly be one recipeI keep.

Renu Agrawal-Dongre

Monday 11th of May 2020

Yes it is much like saag panner. Thank You

Swati

Wednesday 25th of March 2020

Love the bright color of the curry.. I make similar curry with kale and spinach .. would love to try purple kale if I get it here.. perfect dish to enjoy with fresh hot chapatis!!

Renu Agrawal-Dongre

Wednesday 25th of March 2020

Thank You

Sujata Roy

Monday 23rd of March 2020

Kale tofu corn curry looks absolutely delicious. Interesting recipe. I think these purple colour kale leaves are not available in India. But as you mentioned one can try it with spinach also. Loved this thick and tempting curry.

Renu Agrawal-Dongre

Tuesday 24th of March 2020

You can use normal kale, or spinach or any greens. Thank You

Mayuri Patel

Saturday 21st of March 2020

That's definitely an interesting kale Renu, have not seen it or tasted it. We get a very hardy green kale which is quite bitter. Like how you've used Russian Kale to make a healthy vegan dish that is similar to our traditional palak paneer.

Renu Agrawal-Dongre

Saturday 21st of March 2020

The green kale which we get here is bitter, this has a mild sweet taste. Thank You

Preethicuisine

Saturday 21st of March 2020

Loved the use of purple Kale to the gravy. Such a wonderful and delicious curry . Adding kale makes it more nutritious.