Variation On A Classic Dish

Black Kale Curry with Tofu

Average: 5 (2 votes)
(2 votes)
Black Kale Curry with Tofu

Black Kale Curry with Tofu - Indian classic with down to earth winter vegetables

share Share
bookmark_border Copy URL
Health Score:
8,8 / 10
40 min.

Healthy, because

Even smarter

Nutritional values

Black cabbage comes up trumps with lots of vitamin C: Especially in the dark season, we arm ourselves against colds with this water-soluble vitamin; in addition, ascorbic acid mobilizes collagen production and strengthens connective tissue. Thanks to the calcium it contains tofu burns fat and strengthens bones and teeth.

Black cabbage is a winter vegetable similar in taste and appearance to kale. It is available, for example, at weekly markets or in well-stocked health food stores. However, if you can't get any, you can easily replace it with kale in the curry with tofu.

1 serving contains
(Percentage of daily recommendation)
Calorie408 kcal(19 %)
Protein36 g(37 %)
Fat22 g(19 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage13.3 g(44 %)
Vitamin A2.2 mg(275 %)
Vitamin D0 μg(0 %)
Vitamin E20.3 mg(169 %)
Vitamin K2,072.7 μg(3,455 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin13.9 mg(116 %)
Vitamin B₆0.8 mg(57 %)
Folate510 μg(170 %)
Pantothenic acid0.1 mg(2 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C268 mg(282 %)
Potassium1,712 mg(43 %)
Calcium857 mg(86 %)
Magnesium236 mg(79 %)
Iron9.6 mg(64 %)
Iodine21 μg(11 %)
Zinc3.2 mg(40 %)
Saturated fatty acids3.8 g
Uric acid135 mg
Cholesterol0 mg
Complete sugar8 g


36 ozs Lacinato Kale (black kale)
1 onion
1 garlic clove
4 Tbsps Peanut oil
2 Tbsps red Curry paste
14 ozs Vegetable broth
14 ozs Coconut milk
22 ozs Tofu
3 Tbsps soy sauce
1 Tbsp Lime juice
1 red Cress
How healthy are the main ingredients?
TofuCoconut milksoy sauceoniongarlic cloveCress

Preparation steps


Remove hard stems and leaf veins from cabbage, wash leaves, shake dry and cut into strips. Peel onion and garlic and finely dice both.


Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it over medium heat for 5 minutes. Add cabbage and curry paste and stir-fry for 5 minutes. Pour in broth and coconut milk and simmer over low heat, stirring occasionally, for about 20 minutes.


Meanwhile, dice tofu and pat dry. Heat remaining oil in a frying pan. Fry tofu in it for about 6-8 minutes on all sides over medium heat until golden brown; then drizzle with a little soy sauce and lime juice. Season curry with soy sauce and divide among bowls. Place tofu on top, cut cress from the bed and garnish the black cabbage curry with it.