Tofu And Spinach Coconut Curry Bowl Recipe

About this recipe

A creamy coconut curry with protein-packed tofu and nutrient-rich spinach, served with fragrant basmati rice.

Ingredients

• 200 g Paneer
• - Green Chutney
• 200 g Table Salt
• 50g Everest Garam Masala
• - Red Chilli Powder
• 500 Ml Champion Oil
• 500 g Onion
• 250 g Spinach
• 200 ml Coconut Milk
• 1 kg Basmati Rice
• 100 g Garlic
• loose Ginger
• 1 Kg Kissan Tomato Puree
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Coriander Powder
• - Red Chilli
• 100 g Salt

Instructions

1. 1. Wash the basmati rice and soak it in water for 20 minutes.
2. 2. Heat vegetable oil in a pan and sauté chopped onion until golden brown.
3. 3. Add minced garlic and ginger, sauté until fragrant, about 2 minutes.
4. 4. Stir in tomato puree, turmeric, cumin, coriander, and chili powder, cooking for 3 minutes.
5. 5. Add diced tofu and cook for 5 minutes, stirring occasionally.
6. 6. Pour in coconut milk, season with salt, and simmer for 10 minutes.
7. 7. Rinse the spinach, chop it roughly, and mix it into the curry. Cook for 3 minutes.
8. 8. In a separate pot, boil the soaked rice with water and a pinch of salt for 12 minutes.
9. 9. Drain the rice and let it rest for 5 minutes before fluffing with a fork.
10. 10. Serve the tofu and spinach curry over the cooked basmati rice.