Vegan Spinach Curry with Tofu
Ingredients
- 1 block tofu
- 1 onion
- 2 garlic cloves
- 4 tablespoons oil
- 2 cardamom pods
- 1.5 teaspoons cumin
- 1 teaspoon cinnamon
- 5 cloves
- 1 bay leaf
- Pinch of nutmeg
- Pinch of turmeric
- 2 tomatoes
- Salt, pepper
- 1 teaspoon Garam Masala powder
For the spinach
- 500g fresh spinach
- 1 thumb-sized piece of ginger
- 2 pickled jalapeños or 2 green chillies
- 1 tablespoon plant-based crème fraîche
Serve with
- Potatoes, naan bread, or rice
- Pickles of choice
Preparation
Add the spinach to a pot of boiling water and blanch for a few minutes.
Drain the water and let the spinach cool down.
Squeeze out the excess water from the spinach.
Puree the spinach with the ginger, pickled jalapeños or green chillies, and plant-based crème fraîche until smooth.
Cook rice, potatoes, or your preferred side dish.
Cut the tofu into cubes and pat them dry with a kitchen towel.
Fry the tofu cubes in oil until golden.
Chop the onion into small pieces and dice the tomatoes.
In another pan, fry the onion with oil until translucent.
Add the spices (lightly squeeze the cardamom pods before adding) and stir.
Add the diced tomatoes and season with salt and pepper.
Cook for a few minutes.
Add the spinach mixture, about 300ml of water, and the tofu cubes to the pan.
Simmer for a few more minutes.
Remove some of the larger spices before serving or pick them out while eating.
