Palak Tofu Curry with Cumin Rice

Ingredients

• 300 g extra-firm tofu, pressed and cubed
• 300 g fresh spinach
• 120 g basmati rice, uncooked
• 1 tsp cumin seeds
• 1 medium yellow onion, diced
• 1 medium tomato, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1.5 tbsp vegetable oil
• 1.5 tsp garam masala
• 1/2 tsp ground turmeric
• 25 g cashews, soaked in hot water 10 min
• 1/4 tsp salt

Instructions

1. Cook the rice with the cumin seeds: rinse the basmati, add 290 ml water and the seeds, boil, cover on lowest heat 11 minutes, rest 5 — the cumin perfumes every grain.
2. Drop the spinach into a pot of boiling water for 45 seconds until it turns vivid green and collapses; scoop straight into a bowl of cold water. Squeeze lightly and blend with the soaked cashews and 80 ml fresh water into a smooth, pourable purée.
3. Heat 1 tablespoon of the oil in a wide skillet over medium-high. Sear the tofu cubes 6-7 minutes, turning, until golden on most sides; set aside.
4. In the same pan with the remaining oil, cook the onion 5 minutes until golden at the edges. Add the garlic and ginger, stir 45 seconds, then the tomato, turmeric, and half the garam masala; cook 3 minutes until the tomato breaks down and the oil separates at the edges — the classic sign the masala base is ready.
5. Pour in the spinach purée and simmer gently 3 minutes — keep it below a boil so it stays bright green. Fold in the tofu and the salt; warm through 2 minutes.
6. Finish with the remaining garam masala stirred in off-heat, and serve over the cumin rice.

Nutrition (per serving)

Calories

600

Protein

28 g

Fat

24 g

Carbs

70 g