This is a great dairy free take on a garden fresh spinach curry, made with my canned tomatoes and Chamela Giri’s Garam Masala. I used local organic tofu as the paneer and coconut milk to thicken this rich dark curry. For a from scratch curry, this is pretty easy to make. Serve over rice with a garnish of cilantro and your off to the races!
Start by toasting the following spices in a good glug of oil in a big ‘ol heavy bottom pot:
A pinch each of cumin, tumeric, and chili powder and cook down for about 2 minutes,
1 yellow onion finely chopped, and fry until golden.
Throw in bountiful handfuls of freshly picked spinach greens along with about 2 tbsp of water, cover and let steam / wilt for about 5 minutes, then remove from heat. set aside to cool and finally process into a thick sauce.
Then in your hot pot, add a little more oil and once it’s nice and hot throw in a block of firm organic tofu cut into bite sized pieces, lightly dusted with sea salt, tumeric, chili, and garam masla. Allow to lightly sear on a couple sides before reducing the heat to very low, and allowing the tofu to cook for another 10 minutes.
Increase the heat again and add 1 pint jar of canned tomatoes, and about 2″ of freshly grated ginger. Cook over medium heat for about 10 minutes before adding in your spinach puree. And a pinch of garma masala. Allow to cook down and really infuse the tofu for another 10 minutes at least.
When your ready to serve pour in 1 cup of coconut milk and garnish with fresh chopped cilantro. Yum, just as nice without the cheese and cream!
|Oil for cooking|
|2 handfuls of freshly picked spinach greens|
|1 block of firm organic tofu|
|1 pint jar of canned tomatoes|
|2″ of freshly grated ginger|
|1 cup of coconut milk|