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    You are in: Home / Recipes / Indian Tofu and Spinach over Almond Rice Recipe
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    Indian Tofu and Spinach over Almond Rice

    Indian Tofu and Spinach over Almond Rice. Photo by agnice9_5952464

    1/2 Photos of Indian Tofu and Spinach over Almond Rice

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    dicentra's Note:

    365:No Repeats. Rachael Ray

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare the rice according to the package directions.
    2. 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. 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. 4
      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.
    5. 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. 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. 7
      Serve the curry in shallow bowls with a scoop of almond rice on top (rice on the bottom gets too mushy).

    Ratings & Reviews:

    • on February 11, 2012

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Indian Tofu and Spinach over Almond Rice

    Serving Size: 1 (357 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 855.2
     
    Calories from Fat 282
    33%
    Total Fat 31.3 g
    48%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 457.1 mg
    19%
    Total Carbohydrate 118.8 g
    39%
    Dietary Fiber 18.6 g
    74%
    Sugars 5.0 g
    20%
    Protein 32.9 g
    65%

    The following items or measurements are not included:

    fresh ginger

    vegetable stock

    mango chutney

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