Dairy-Free Palak Paneer (Spinach Curry) with Tofu

Ingredients

• 1 block Firm Tofu
• about 450 g Spinach (fresh)
• 2 tablespoons Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 Green Chilies
• 2 tablespoons Tomato Paste
• 1 teaspoon Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 can Coconut Milk (full-fat)
• to taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press it firmly to remove as much water as possible. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Bring a large pot of water to a rolling boil. Carefully add the about 450 g Spinach and blanch for 2 minutes. Immediately drain the spinach and transfer it to a blender. Blend until you have a smooth puree.
3. 3Heat the 2 tablespoons Coconut Oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 1 medium Onion, cut into small pieces, and sauté until it is golden brown, about 8-10 minutes.
4. 4Add the 3 cloves Garlic, minced, the 2.54 cm Ginger, grated, and the 2 Green Chilies, finely chopped. Sauté for 1 minute more until fragrant.
5. 5Stir in the 2 tablespoons Tomato Paste, 1 teaspoon Garam Masala, 1/2 teaspoon Turmeric Powder, and 1/2 teaspoon Cumin Powder. Cook, stirring constantly, for 2 minutes until the spices are fragrant.
6. 6Pour in the spinach puree and the 1/2 can Coconut Milk. Stir everything together. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Add the cubed tofu to the skillet. Stir gently to coat the tofu in the sauce. Continue to cook for 5 minutes, allowing the tofu to heat through.
8. 8Taste the curry and add Salt as needed. Stir well. Serve the Dairy-Free Palak Paneer hot.

Substitutions

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