Indian Tofu and Spinach over Almond Rice

365:No Repeats. Rachael Ray

• Ready In: 30 mins
• Serves: 4-6

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

Directions

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. 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. 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).