Credits: Vegan Bell

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 teaspoon cumin seeds
  • 1 onion chopped
  • 3-4 cloves garlic halved
  • 1/2 inch ginger
  • 1-2 green chilies
  • 2 medium tomatoes chopped
  • 1/2 cup cashews soaked
  • Salt
  • 250 gm. / 9 oz. spinach
  • 1 tablespoon olive oil
  • 250 gm. / 9 oz. tofu cut into 1.5-inch cubes
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 cup water
  • 1/4 cup coconut cream or coconut milk

Instructions

  1. Heat a skillet over low-medium heat. Add coconut oil.
  2. Once it’s hot, add cumin seeds. Stir and let it splutter.
  3. Add onion + garlic + ginger + chilies and saute for 3-4 minutes over medium heat or until the onions are translucent.
  4. Add tomatoes + cashews + salt. Stir and cook for 2-3 minutes.
  5. Add spinach. Stir and cook until wilted (1-2 minutes).
  6. Turn off the heat and let it cool for sometime. Then transfer everything to a blender and blend until creamy.
  7. Next, add 1 tablespoon olive oil to the skillet (give it a quick rinse before using). 
  8. Once it’s hot, add cubed tofu. Stir and saute for 3 minutes. Then add turmeric, cumin powder, coriander powder. Saute for 10 minutes over low heat (stir every 2 minutes). 
  9. Now add the spinach puree + water. Stir and cook for 1 minute over low heat.
  10. Turn off the heat, add coconut cream and give it a final stir. Serve with rice.