Tofu Saag & Coconut Rice (vegan)
YIELD
~500-600ML
PREP TIME
00:35
COOKING TIME
00:35
INGREDIENTS
- 1 block organic tofu
- ½ tsp ground turmeric
- salt
- a drizzle liquid coconut oil
- 400g baby spinach
- A handful fresh coriander
- 2 green chilli, halved and seeds removed
- salt
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 3 cloves garlic, chopped
- 1 tbsp chopped fresh ginger
- 1 small onion, chopped
- ½ cup mini tomatoes
- 1 tbsp lemon juice
- 1tsp garam masala
- 2 tsp sugar
- 2 cups cooked Basmati rice
- ¼ cup shredded coconut
- Garlic garlic bread to serve
METHOD
- In a food processor, process together the coriander and spinach.
- Heat a drizzle of coconut oil in a non stick fry pan. Add the tofu. Season with salt and turmeric. Shallow fry the tofu for 2-3 minutes or until golden. Set aside.
- Heat a drizzle of coconut oil in a deep non-stick frying pan over medium hot heat. Add the onion, cumin, garam masala, ginger,garlic, green chili and fry for 1 minute until fragrant. Add the tomatoes, sugar, green mixture, salt, lemon juice. Continue to cook for a further 1-2 minutes. Mix in the tofu and simmer for 10-15 minutes.
- Toast the shredded coconut on a dry frying pan over low heat until golden brown.
- Heat the rice as per packet instructions. Mix in the coconut, a little coconut oil, some coriander and salt.
- Serve the Tofu Saag curry accompanied by the coconut rice and toasted garlic bread. Enjoy!
