Indian Tofu And Spinach Over Almond Rice Recipe

Name: Indian Tofu And Spinach Over Almond Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Prepare the rice according to the package directions.
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.
3
Remove the tofu from the skillet and reserve on a plate. To the same skillet, add the garlic, ginger, onions, cumin and coriander.
4
Saute 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.
5
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.
6
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.
7
Serve the curry in shallow bowls with a scoop of almond rice on top (rice on the bottom gets too mushy).

959

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Indian Tofu And Spinach Over Almond Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Tofu And Spinach Over Almond Rice

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