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).
