Creamy Spinach Curry With Tofu Paneer

Creamy Spinach Curry With Tofu Paneer

Ingredients:
1 lb (450 g) spinach
4 tablespoons vegetable oil
1 tablespoon cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
2 teaspoons sea salt
1 x 28 oz (800 g) can whole tomatoes, puréed
½ x 12 oz (350 g) pack tofu, cut into 1-inch (2.5-cm) cubes
1 cup (250 ml) full-fat coconut milk

Directions:
cooked brown basmati rice, to serve
1
Wash the spinach and trim the ends. Cut the stems in half and the leaves into 2-inch
(5-cm) pieces. Set aside.
2
Heat the oil in a large pan. Add the cumin seeds and allow them to sizzle for 30
seconds. Add the rest of the spices, salt, tomatoes, and tofu. Stir, reduce heat to low,
cover, and let simmer for 10 minutes.
3
Add the coconut milk and spinach stems, increase heat to medium, and continue to
cook for another 5 to 6 minutes, until the stems are tender. Then add the spinach greens
and cook for a final 3 minutes, until wilted. Serve alongside brown basmati rice.
GREEN TIP: This recipe calls for 1lb (450 g) spinach—most bunches of spinach at
the grocery store are this size, so it makes shopping easy.
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