Curry-Style Dinner Bowl

When deciding what to make for dinner last night I was in the mood for something warm and comforting - the low was 8 degrees and I was going to be out all night so I thought it'd be nice to get something toasty in my belly. I intended for this to be a curry, but that didn't happen...so it's a curry style dish. It takes about an hour start to finish and there's enough down time to be able to clean up in between. With 2 peppers the spice level is mild-medium, so adjust as necessary.

Curry-Style Dinner Bowl (serves 4)

1 package extra firm tofu
2 large yellow potatoes
1 yellow onion
2 cloves garlic
Canola oil
1 can coconut milk
2 Thai chili peppers with seeds, diced
1 tsp. curry paste (I used green, take some creative liberty here)
2 tsp. curry powder, divided
4 leaves lacinato kale
1 cup veggie broth
1 cup frozen peas
1 tsp. salt
1 Tbls. sugar

Start by cutting the tofu into 2 slabs and press to remove excess water. Cut the potatoes in half lengthwise and microwave for 2 minutes. Then chop into 1/2 inch cubes and microwave for 6 minutes total, stirring every 2 minutes.

While the potatoes are cooking, heat a large drizzle of canola oil in a large pot. Chop the onion and garlic and cook over medium heat until the onion just becomes translucent and a little browned, about 10 minutes.

Add the potatoes, coconut milk, peppers, curry paste, and 1 tsp. of the curry powder to the onion and garlic. Bring to a boil, then lower to a simmer. Cover and cook for 15 minutes.

While the dish is cooking slice the kale into ribbons and chop the tofu into 1/2 inch cubes. Add the tofu, kale, veggie broth, and remaining 1 tsp. curry powder to the dish. Cover and simmer for 5 minutes.

Add the peas, salt, and sugar, and cook uncovered for a few more minutes. Ladle into bowls, and serve.