Curry New Year

I spent New Years Eve day with two of my favorite people...and my favorite canine. The day was, of course, full of good eats. For dinner, I decided to make a meal that was a favorite for me during my first semester of medical school: curried potatoes and kale with tofu. This dish is pretty simple to throw together in a hurry. The curry spices give off the most delicious aroma, so be prepared!

Potato and Kale Curry (made up by me)

Yields 4-6 servings

2 tbsp. canola oil

1 1/2 tbsp. curry powder (sweet or hot, depending on preference; I got mine for cheap in bulk!)

4-5 c. red potatoes (peel on, diced into 1 inch cubes)
1/4 c. golden raisins (or other variety)

Heat the oil on medium-high in a large skillet. When the oil is hot, add the curry powder and lower the heat to medium. Simmer the spices in the oil for a few minutes until the kitchen is filled with tasty curry aroma. Add the potatoes and raisins and raise heat to medium high. Cook until potatoes are tender. 

      

1 package extra firm tofu

1 tbsp. canola oil

Cut the tofu into 1/2 inch thick slices. Heat the oil in a skillet. When oil is hot, add tofu and cook on medium-high heat. Cook on both sides until each side is golden brown. Place cooked tofu on a paper towel covered cooling rack. Once tofu has cooled, slice into bite sized pieces. Add the tofu to the potato mixture. 

1 bunch green curly or dinosaur (lacinato) kale (cut or torn into 2 inch pieces, stems removed)

Add the kale to the potato and tofu mixture and stir to mix. Cook on medium heat for 5 minutes more or until kale turns bright green (don't cook too long).

  

Season with salt to taste and serve with limes and hot sauce. Serve alone or with brown rice.

(Thanks to the amazing Kristin Hunt for being generally awesome and for keeping me company on this lovely New Years Eve ... and for taking some photos for this post!)