{Kale} Saag Paneer

So remember when I told you about the Harvest Party Fresh Feast a couple of posts ago? Well this is one of the dishes from that night. Please forgive the poor lighting - there were two bottles of wine and lots of cooking and we just couldn't get it all done before the sun went to bed.

This dish was all PaleoChick. All I did was write down what she did and taste test for her. DAMN! I sure did taste test. It taste tested the shit out of this dish. I don't even know if anyone else even got any.

Oh well. I asked her to do a guest post and she agreed but she's super busy being a paleontologist, a college professor, and an all around bad ass; so here's a link to her previous guest post

P.s. The kale, onion, and garlic were from her garden.





2 tbsp coconut oil
12 oz tofu, cubed
2 tbsp tandoori seasoning
2 bunches of kale, de-stemmed and chopped
1 onion, diced
2 garlic cloves, minced
2 tbsp lemon juice
1 can coconut milk
2 tbsp cashew cream sauce
water
salt and pepper, to taste
  1. Heat your coconut oil until it's all melted. Toss your tofu in tandoori seasoning and get it in that hot skillet. Let it cook until it's all golden. Remove from skillet and set aside. 
  2. Start cooking your onion and garlic in that ex-tofu skillet. When the onions start to get translucent add in your kale and let that start cooking down. When the kale cooks down low enough to add in the remaining ingredients do so - except hold on to the water. Only add water if the cream isn't creamy enough. Don't forget about your tofu either. Let that all cook together. 
  3. Fall in love with the flavor.

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