Creamy Spinach & Tofu Rice Bowl Recipe

About this recipe

A hearty and creamy rice bowl featuring protein-packed tofu and nutrient-rich spinach, cooked in a spiced coconut gravy for a satisfying lunch.

Ingredients

• 1 kg Basmati Rice
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 15 minutes, then drain.
2. 2. Cook the rice in a pot with 250 ml water and a pinch of salt until tender, then set aside.
3. 3. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
4. 4. Finely chop the onion, garlic, ginger, and green chili, then sauté them in the pan until golden brown.
5. 5. Dice the tomato and add it to the pan, cooking until soft and the oil separates from the mixture.
6. 6. Add turmeric powder, garam masala, and salt to the pan, mixing well to combine the spices.
7. 7. Pour in the coconut milk and simmer for 5 minutes, allowing the flavors to meld together.
8. 8. Rinse and chop the spinach leaves, then add them to the pan, stirring until wilted.
9. 9. Cut the tofu into cubes and gently fold them into the spinach and coconut mixture.
10. 10. Simmer the mixture on low heat for 5 minutes, ensuring the tofu absorbs the flavors.
11. 11. Serve the creamy spinach and tofu mixture over the cooked rice, garnished with fresh herbs if desired.