Spinach Tofu Curry

This spinach curry is inspired by the Indian Palak or Saag dish. It’s a vegetarian version with tofu, which also tastes great with substitutes such as paneer or halloumi. This curry packs a bit of heat. If you don’t enjoy spicy food, you can reduce the amount of fresh chilis to your liking. It’s a great combo with our Butter Chicken dish. Disclaimer: the aromatic smell of spices might linger in your kitchen for a few hours after cooking. Remove any garments that are lying around in the cooking area if you don’t want them to smell of curry.

Ingredients:

(makes 2-3 servings)

• 250g spinach

• 150g firm tofu, cut into ±1.5cm cubes

• 2 large garlic cloves

• 1 small onion, cut into quarters

• ½ tomato, diced

• 1 inch (±15g) of ginger, peeled

• Juice of half a lemon

• 1-2 small green chilis

• 1.5 tbsp garam masala powder

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 2 tbsp sugar (or to taste)

• 120ml cream

• vegetable or avocado oil

Special Equipment Needed:

• Blender or food processor

Instructions:

1. Rinse the spinach and set aside in a strainer. Pour boiling water over the spinach to blanche. Drain and let cool. Squeeze to get rid of any excess water.

2. In a pan over medium high heat, add 1 tbsp of oil and fry the tofu cubes until the edges are golden and crispy, occasionally flipping them to fry all sides.

3. Remove the tofu from the pan and cool on a separate plate.

4. Into a blender, add the blanched spinach, garlic, onion, tomato, ginger, lemon juice, and chilis. Pulse and blend until smooth.

5. In a large pot, add one tsp of oil over medium high heat. Add the garam masala, turmeric and chili flakes. Fry for about one minute until the spices turn fragrant. Add the contents of your blender and let everything simmer for around 10 minutes.

6. Add the sugar (the sugar helps reduce the bitterness of the spinach). At this stage, your curry should taste quite strong. The next step will balance things out.

7. Pour in the cream and season with salt and pepper.

8. Once you adjusted the seasoning to your liking, throw the tofu in and stir it into the mixture to heat through.

9. Serve the curry in a bowl with some cream drizzled on top and a side of basmati rice.

Enjoy!

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