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"Creamy" Spinach Curry

"Creamy" Spinach Curry

This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.

Body+Soul, April 2009 http://www.marthastewart.com/132474/creamy-spinach-curry
2.666665
Rated
53.3333100(3)3
  • Yield Serves 4

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 package (12 1/2 ounces) extra-firm tofu
    • 1/2 cup whole-milk Greek yogurt
    • Cooked brown rice, for serving

Directions

  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.
  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.
  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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