Indian Tofu and Spinach over Almond Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
365:No Repeats. Rachael Ray 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).
|
|