Tofu & Spinach Coconut Rice Recipe

About this recipe

Savor the creamy richness of coconut-infused rice topped with sautéed tofu and spinach, seasoned with aromatic Indian spices.

Ingredients

• 1 kg Basmati Rice
• 200 ml Coconut Milk
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Wash the basmati rice thoroughly, then soak it in water for 10 minutes.
2. 2. Heat 1 tbsp vegetable oil in a pan, add cumin seeds, and let them sizzle for 20 seconds.
3. 3. Add minced garlic to the pan and sauté until fragrant, about 30 seconds.
4. 4. Stir in turmeric and red chili powder, then add the coconut milk and 1 cup of water.
5. 5. Drain the rice and add it to the pan; cover and cook on low heat for 15 minutes.
6. 6. In a separate pan, heat the remaining oil and pan-fry cubed tofu until golden brown on all sides.
7. 7. Add washed spinach leaves to the tofu and sauté until wilted, about 2 minutes.
8. 8. Season the tofu-spinach mix with a pinch of salt and stir well.
9. 9. Once the rice is cooked, fluff it gently with a fork and layer the tofu-spinach mix on top.
10. 10. Garnish with freshly chopped coriander before serving warm.