Creamy, incredibly flavorful Indian curry with spinach, tofu and beans. Ready in 30 minutes maximum. Extra creamy from coconut milk, with an extra serving of beans for a natural boost of fiber and protein.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 276kcal
Ingredients
FOR THE SPINACH SAUCE:
300gSpinachNote: It is best to use baby spinach, the large spinach leaves with stalks can become bitter when overcooked.
110gred onionchopped, 2 pieces
6gGarlic clovespeeled, 2 cloves, or 1 tsp garlic granules
If serving rice, cook according to package directions. Set aside.
Combine all ingredients for the Spinach sauce Place in a high-powered blender and blend until a uniform liquid is formed. Set aside.
300 g Spinach, 110 g red onion, 6 g Garlic cloves, 10 g Ginger, 300 ml Water for dilution
Remove tofu from package and press dry with a clean kitchen towel. Cut into pieces. (Optional) Place starch in a small bowl and toss tofu pieces in it until everything is evenly coated with starch.
200 g Tofu natural, 25 g Cornstarch
Meanwhile, heat a medium frying pan with oil. Briefly sauté onion and add tofu. Sauté for about 2-3 minutes until everything is lightly golden brown.
15 ml Frying oil or other high heat oil, 55 g red onion
Add the tomatoes and deglaze once with the spinach sauce. Turn heat down to medium.
400 ml Tinned tomato pieces
Add beans, chili, curry powder, curry paste, garam masala and sea salt and stir vigorously once.
265 g white beans- drained*, One chili pod to taste or 1 Bird Eye Chili, 1 EL Curry paste, 1 tbspn Curry powder, 1 tbspn Cumin, ½ tbspn Garam Masala, 1 tbspn Sea salt
Add lime juice, maple syrup, tamari and coconut milk and stir well again.
15 ml Lime juice, 15 ml maple syrup, 400 ml Canned coconut milk - equivalent to one can, 15 ml Tamari
Simmer for 10-15 minutes over medium heat.
At the end of the cooking time, briefly taste and season if necessary.
Portion onto 4 plates, serve with desired accompaniments and enjoy.
Fresh coriander leaf, Basmati rice, Brown whole grain rice, Freshly baked naan bread, Seeds and kernels at will, Chili pods
Too much done? Works great for freezing (use within 1 month) Defrost with a little liquid in a pot or ideally in a steamer.