Name: Indian Spinach Curry
Prep time: 55 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: India
Ingredients: 4 cups (240 g) trimmed and finely chopped fresh spinach, or one 10- oz (330- g) package frozen chopped spinach; Simple Steamed Brown Rice, or your favorite rice, for serving; 2 tablespoons oil; Oil spray; 1 teaspoon finely chopped fresh ginger; 2 tomatoes, peeled and puréed; 1 teaspoon salt; One 16- oz (450- g) block of firm tofu, pressed and drained and cut into ½-in (1.25-cm) cubes; 1 dried red chili; ½ teaspoon chili powder; 1 onion, chopped; ½ teaspoon cumin seeds; 1 teaspoon ground coriander; ½ teaspoon ground turmeric

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

One of the classic dishes in north indian cuisine, this dish is typically made with ghee (indian clarified butter) and paneer cheese. I’ve developed a vegan version, leaving out the ghee altogether and using tofu for the paneer, which is hardly noticeable because the tofu absorbs the wonderful flavor of the spinach curry. This variation is by far healthier than the restaurant versions that are swimming in oil. Serve over basmati rice flavored with cardamom pods f