Coconut Spinach Rice With Spiced Tofu Recipe

About this recipe

A fragrant blend of coconut-infused rice paired with tender spinach and spiced tofu, offering a wholesome, protein-rich dinner.

Ingredients

• NaN Aroy-D Coconut Milk
• 600G Picard Organic Spinach Leaves
• - Mori-Nu Silken Firm Tofu
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• - Jalpur Cumin Seeds
• 250G Tilda Wild Rice
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• - The Soap Kitchen Rice Bran Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 15 minutes.
2. 2. In a medium saucepan, combine the soaked rice, coconut milk, water, and a pinch of salt. Cook on low heat until the rice is tender and the liquid is absorbed.
3. 3. While the rice cooks, heat 1 tablespoon of oil in a skillet, add cumin seeds, and let them crackle for 30 seconds.
4. 4. Add the tomato puree, turmeric, red chili powder, coriander powder, and salt to the skillet. Cook for 5-7 minutes until the spices are well blended.
5. 5. Add the fresh spinach leaves to the skillet and sauté until they wilt and mix well with the spiced tomato base.
6. 6. Cut the tofu into cubes, then heat the remaining oil in a separate pan. Sear the tofu cubes until golden on all sides, around 5 minutes.
7. 7. Gently fold the spinach mixture into the cooked rice, ensuring even distribution of flavors.
8. 8. Arrange the spiced tofu cubes on top of the coconut spinach rice for a beautiful presentation.
9. 9. Serve the dish warm, garnished with optional fresh herbs like coriander or a splash of lime juice.