"Creamy" Spinach Curry

"Creamy" Spinach Curry
"Creamy" Spinach Curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons safflower oil

  • 1

    large onion, chopped

  • 4

    garlic cloves, sliced

  • 1 1/2

    teaspoons garam masala

  • 14 1/2

    ounces vegetable broth

  • 6

    bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped

  • Coarse salt and ground pepper

  • 1/2

    cup whole-milk Greek yogurt

  • Cooked brown rice, for serving

  • drained and cut into small cubes

  • 1

    package (12 1/2 ounces) extra-firm tofu

Directions

Step 1 In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute. Step 2 Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper. Step 3 Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

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