Indian Tofu and Spinach over Almond Rice

Name: Indian Tofu and Spinach over Almond Rice
Yield: 4 servings
Ingredients: 2 cups basmati rice; 3 tablespoons vegetable oil (3 times around the pan); 1 14-ounce container firm tofu, patted dry and cut into 1 1/2-inch dice; Salt and freshly ground black pepper; 4 garlic cloves, chopped; 3-inch piece of fresh ginger, peeled and grated; 1 large yellow onion, chopped; 1 teaspoon ground cumin (1/3 palmful); 1 tablespoon ground coriander (1 palmful); 2 10-ounce boxes frozen chopped spinach, defrosted, squeezed dry of excess liquid in a kitchen towel; 2 tablespoons all-purpose flour; 2 cups vegetable stock or broth; 2 tablespoons curry paste, mild or hot; 1/4 cup prepared mango chutney; 1 15-ounce can chick peas; 1 cup sliced almonds

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 cups basmati rice

3 tablespoons vegetable oil (3 times around the pan)

1 14-ounce container firm tofu, patted dry and cut into 1 1/2-inch dice

Salt and freshly ground black pepper

4 garlic cloves, chopped

3-inch piece of fresh ginger, peeled and grated

1 large yellow onion, chopped

1 teaspoon ground cumin (1/3 palmful)

1 tablespoon ground coriander (1 palmful)

2 10-ounce boxes frozen chopped spinach, defrosted, squeezed dry of excess liquid in a kitchen towel

2 tablespoons all-purpose flour

2 cups vegetable stock or broth

2 tablespoons curry paste, mild or hot

1/4 cup prepared mango chutney

1 15-ounce can chick peas

1 cup sliced almonds

Preparation

Step 1
Prepare the rice according to the package directions.
Step 2
Preheat a large, deep nonstick skillet over medium-high heat with the vegetable oil. Add the tofu, season with salt and pepper, and lightly brown, 2 to 3 minutes per side. Remove the tofu from the skillet and reserve on a plate. To the same skillet, add the garlic, ginger, onions, cumin, and coriander. Sauté together for 4 to 5 minutes, or until the onions are tender. Add the spinach and continue to cook for 2 minutes. Add the flour and cook for 1 minute. Add the vegetable stock and bring to a bubble. Add the curry paste, mango chutney, and chick peas, then return the browned tofu to the skillet, reduce the heat to medium low, and simmer the curry for 8 to 10 minutes.
Step 3
While the curry is simmering, toast the almonds in a small dry skillet over medium heat until golden. Once the rice is cooked, fluff it with a fork, add the toasted almonds, and stir with the fork.
Step 4
Serve the curry in shallow bowls with scoops of almond rice on top. (Rice on the bottom gets too mushy.)

Rachael Ray 365: No Repeats

TagsCurry Indian South Asian Asian Tofu Spinach Leafy Greens Vegetable Almond Nut Rice Rice & Grains Main Dinner Vegan Vegetarian Dairy Free Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes