Kale and Queso Fresco Curry!

1 T. olive oil

1 onion, diced

5 roma tomatoes, diced

1 T. canola oil

8 oz. queso fresco or paneer, cut into cubes

1 T. curry powder

1 t. cumin

1/2 t. crushed red peper

1/2 t. salt

1/2 t. pepper

1 t. brown sugar

1 c. coconut milk

8 oz. tomato sauce

5 c. kale, stems removed and diced

basil

1 1/2 c. rice

3 c. water

 

Saute the onion and tomato in olive oil until soft.  Puree in a food processor and reserve.  Heat canola oil in a large nonstick skillet over medium heat. Add thet queso fresco cubes in a single layer and cook until starting to brown, then flip over and repeat on all sides. Remove from the pan and add the tomato onion puree.  Add spices, coconut milk, tomato sauce, and bring to a simmer.. Add the kale and allow it to cook and wilt.  Stir in the fried queso fresco and serve the entire mixture over cooked rice.