Preparation

Step 1 out of 8

Pierce the skin of each potato 2 to 3 times before microwaving on high for 4 to 6 minutes or until tender. Leave to cool before cutting each potato into quarters.

Step 2 out of 8

In a large non-stick skillet, heat 1 tablespoon coconut oil over medium high heat. Add the cubed tofu and cook until golden-brown and crisp on at least 3 to 4 sides. Set aside.

Step 3 out of 8

In the same skillet, heat the remaining half tablespoon of coconut oil. Add the onion, celery, carrots, and garlic. Cook for 2 to 3 minutes, stirring often, until the onion starts to become transparent.

Step 4 out of 8

Add the curry powder, turmeric, cumin, paprika, and chili garlic sauce. Cook for another 2 to 3 minutes, stirring often.

Step 5 out of 8

Add vegetable stock and baby kale. Simmer for five minutes.

Step 6 out of 8

Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.

Step 7 out of 8

Taste, thin with vegetable stock if needed, and adjust seasoning.

Step 8 out of 8

Tips: Adjusting Spiciness: Increase or decrease the chili garlic sauce to adjust the spiciness. The chili garlic sauce can be substituted with sriracha. For Thicker Curry: For a thicker curry to serve over rice, add ⅓ cup rinsed quinoa along with the spices in step four. Increase simmering time in step five, from five minutes to 10 minutes.