Vegan Saag Paneer (Spinach Curry)

Ingredients

• about 450 g Spinach
• 1 block Tofu (firm or extra-firm)
• 1 medium Onion
• 1 tbsp Ginger-Garlic Paste
• 2 tsp Spices (garam masala, cumin, coriander)
• 1/2 can Coconut Milk
• 1 tbsp Lemon Juice

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

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat (204.4°C / 200°C). Add the about 450 g of spinach to the boiling water and cook for 1 minute until wilted. Immediately transfer the spinach to a colander and rinse with cold water to stop the cooking. Squeeze out as much excess water as possible, then place the spinach in a blender and blend until smooth.
2. 2Place a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add 1 tablespoon of cooking oil (not listed, assume user has on hand for sautéing) to the skillet. Add the 1 medium onion, finely chopped, and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the 1 tbsp of ginger-garlic paste and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the 2 tsp of spices to the skillet and stir continuously for 1 minute until fragrant.
4. 4Pour the pureed spinach into the skillet. Add the 1/2 can of coconut milk and stir to combine. Bring the mixture to a simmer, then reduce the heat to medium-low (148.9°C / 150°C) and cook, stirring occasionally, for 10 minutes, allowing the flavors to meld.
5. 5Add the 1 block of tofu, crumbled into small pieces, to the skillet. Stir in the 1 tbsp of lemon juice. Continue to cook for 5 minutes, stirring occasionally, until the tofu is heated through and the sauce has thickened slightly. The curry is ready when it is heated through and the sauce coats the back of a spoon.

Substitutions

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