Indian Tofu And Spinach Over Almond Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 prepare the rice according to the package directions.
• 2 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.
• 3 remove the tofu from the skillet and reserve on a plate. to the same skillet, add the garlic, ginger, onions, cumin and coriander.
• 4 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.
• 5 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.
• 6 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.
• 7 serve the curry in shallow bowls with a scoop of almond rice on top (rice on the bottom gets too mushy).