Prep 10 mins
Cook 20 mins
365:No Repeats. Rachael Ray
Make and share this Indian Tofu and Spinach over Almond Rice recipe from Food.com.
- 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
- 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).
It was interesting at first bite, but after 3 or 4 bites it really becomes a very tasty dish. I'll attempt to post our photo. thanks A
I decided to do this at the spur of the moment and it was absolutely lovely. and didn't take much time at all. Things I needed to substitute 1) used morjoram instead of coriander 2) used curry spice instead of paste 3) Whole Wheat Naan instead of basmati rice I didn't have mango chutney and I forgot the almonds. Despite all the changes, it still tasted really great and quite authentic in my opinion.