Indian Tofu and Spinach over Almond Rice

May 25, 2023May 25, 20230 4
Indian Tofu and Spinach over Almond Rice: A nutritious and flavorful vegetarian delight
in Main

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups basmati rice
3 tablespoons vegetable oil
1 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 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 can chickpeas
1 cup sliced almonds

Nutrision Information

Servings Per Recipe
4
Calories
540
Sugar
6g
Fat
27g
Indian Tofu and Spinach over Almond Rice is a vegetarian delight that is packed with protein, fiber, and flavor. The almond rice adds a hint of nuttiness, while the spicy tofu and spinach curry delivers bold, delicious flavor that is sure to satisfy. This dish is perfect for a cozy night in, or for entertaining guests with dietary restrictions. Not only is it easy to make, but it's also vegetarian, gluten-free, and packed with nutrients that your body will thank you for.

Instructions

1.Rinse the rise thoroughly with cold water before cooking.
2.In a large pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt, then turn the heat to low and cover the pot with a lid.
3.Cook the rice undisturbed for 18-20 minutes, or until the water is absorbed and the rice is tender.
4.In a large skillet, heat up the vegetable oil over medium-high heat. Add the diced tofu, season with salt and pepper, and cook until browned on all sides.
5.Remove the tofu from the skillet and set aside.
6.In the same skillet, add garlic, ginger and onion. Cook until the onion is translucent, about 5 minutes.
7.Add the cumin and coriander and cook for another 2 minutes.
8.Add the spinach and toss to combine.
9.Sprinkle the flour over the vegetables and stir to combine.
10.Add the vegetable stock, curry paste, and mango chutney, and stir until the sauce is smooth and bubbly.
11.Add the chickpeas and almonds, stirring to combine.
12.Return the cooked tofu to the skillet and stir gently to combine.
13.Serve the tofu and spinach curry over the almond rice.

PROS

This recipe is packed with protein and nutrients, making it an excellent vegetarian choice.

The tofu and chickpeas provide a healthy dose of plant-based protein, while the spinach and almonds add vitamins, fiber, and healthy fats.

The curry paste and spices give this dish a bold, delicious flavor that will satisfy your taste buds.

CONS

This recipe requires a fair amount of prep and cook time, so it may not be ideal for busy weeknights.

The almond rice can be a bit more expensive than regular white rice, so it may not fit everyone’s budget.

HEALTH & BENEFITS

This dish is vegetarian and packed with plant-based protein, making it an excellent choice for those looking to reduce their meat intake.
Tofu and chickpeas are rich in protein, while spinach is packed with fiber, vitamins, and minerals.
Almonds are high in healthy fats and may help lower cholesterol levels.
The spices in this dish, such as ginger and cumin, have anti-inflammatory properties and may help boost immunity.

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