Spinach and Tofu Curry

Ingredients

¾ cup soy milk

2(10 ounces) packages fresh spinach, chopped

1package water-packed firm tofu cut into 1½-inchcube

1½ cups onions chopped

2 green chilies, chopped

1 to 2 tomatoes, chopped

¼ teaspoon turmeric

½ teaspoon ginger garlic paste

1teaspoon curry powder

½ can coconut milk

2to 3 teaspoon oil, 5 to 6 leaves fresh curry (available at Indian market.

Preparation

1.      Heat oil in skillet. Add chopped onions, green chilies, and curry powder leaves (option). Cook on a medium high till light browned, then add ginger garlic paste, turmeric, and curry powder. Stir for one minute, then add chopped spinach and cover for 2 to 3 minutes.

2.      Add chopped tomatoes and salt to taste, then cook for additional 2 to 3 minutes. Make sure tomatoes are soft, and then mash them with spinach to paste-like consistency.

3.      Add tofu cubes and coconut milk, salt to taste and cook on low for 3 to 5 minutes.

4.      Serve with rice or Indian rote (bread).