Indian Tofu and Spinach over Almond Rice

Name: Indian Tofu and Spinach over Almond Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
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

Submitted by dicentra

"365:No Repeats. Rachael Ray"

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photo by agnice9_5952464

Ready In:: 30mins
Ingredients:: 16
Serves:: 4-6

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

Prepare the rice according to the package directions.
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.
Remove the tofu from the skillet and reserve on a plate. To the same skillet, add the garlic, ginger, onions, cumin and coriander.
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.
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.
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.
Serve the curry in shallow bowls with a scoop of almond rice on top (rice on the bottom gets too mushy).

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Reviews

It was interesting at first bite, but after 3 or 4 bites it really becomes a very tasty dish. I'll attempt to post our photo. thanks A

agnice9_5952464
I decided to do this at the spur of the moment and it was absolutely lovely. and didn't take much time at all. Things I needed to substitute 1) used morjoram instead of coriander 2) used curry spice instead of paste 3) Whole Wheat Naan instead of basmati rice I didn't have mango chutney and I forgot the almonds. Despite all the changes, it still tasted really great and quite authentic in my opinion.

PeachyBaker

Tweaks

I decided to do this at the spur of the moment and it was absolutely lovely. and didn't take much time at all. Things I needed to substitute 1) used morjoram instead of coriander 2) used curry spice instead of paste 3) Whole Wheat Naan instead of basmati rice I didn't have mango chutney and I forgot the almonds. Despite all the changes, it still tasted really great and quite authentic in my opinion.

PeachyBaker

RECIPE SUBMITTED BY

dicentra

My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) 5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. 4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. 3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= />

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