Tofu, Squash & Kale Green Curry

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 4 hours & 50 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine



In slow cooker, combine coconut milk, broth, curry paste, brown sugar, lime juice, tamari sauce, ginger, garlic, spices, whole basil leaves, and lime leaves (if using). Add tofu, squash and onion; toss to coat well. Cover and cook on low, until vegetables are tender, about 4 hours.

Stir in cauliflower and kale, mixing well. Cover and cook on high for about 30 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.) Sprinkle with chopped cilantro and basil.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Folate 4.1 mg
  • Sodium 550 mg
  • Sugars 9 g
  • Protein 12 g
  • Calories 235
  • Total fat 14 g
  • Cholesterol 0 mg
  • Saturated fat 9 g
  • Total carbohydrate 16 g
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Vegetarian Recipes

Tofu, Squash & Kale Green Curry