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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
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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



  • 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


  • 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.


  • 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),
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu