INDIAN TOFU AND SPINACH OVER ALMOND RICE

Indian Tofu and Spinach over Almond Rice image

Provided by dicentra

Categories Soy/Tofu

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Previous Next

2 cups basmati rice
3 tablespoons vegetable oil
1 (14 ounce) container firm tofu, patted dry and cut into 1-1/2 inch dices
salt & freshly ground black pepper
4 garlic cloves, chopped
3 inches piece fresh ginger, peeled and grated
1 large yellow onion, chopped
1 teaspoon ground cumin
1 tablespoon ground coriander
2 (10 ounce) boxes frozen spinach, defrosted, squeezed dry of excess liquid in a kitchen towel
2 tablespoons all-purpose flour
2 cups vegetable stock or 2 cups broth
2 tablespoons curry paste
1/4 cup prepared mango chutney
1 (15 ounce) can chickpeas
1 cup sliced almonds

Steps:

Prepare the rice according to the package directions.
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.
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.
Serve the curry in shallow bowls with a scoop of almond rice on top (rice on the bottom gets too mushy).

Nutrition Facts : Calories 855.3, Fat 31.4, SaturatedFat 3.9, Sodium 457.2, Carbohydrate 118.9, Fiber 18.6, Sugar 5, Protein 32.9