Tofu Saag & Coconut Rice
Saag is a spinachy green Indian curry. Adding Tofu makes this curry a tasty Vegan feast. Serve with fragrant coconut rice. Yum!
Ingredients
- 1 block organic tofu
- ½ tsp ground turmeric
- Salt
- Drizzle of Olivado Liquid Coconut Oil
For the Saag Curry:
- 400 g The Fresh Grower baby spinach
- Handful of Superb Herb Fresh Coriander
- 2 green chilli halved and seeds removed
- Salt
- 2 tbsp Olivado Coconut Oil
- 1 tsp Cumin seeds
- 3 cloves garlic chopped
- 1 tbsp Fresh ginger chopped
- 1 small onion chopped
- ½ cup Beekist mini tomatoes
- 1 tbsp Lemon juice
- 1 tsp garam masala
- 2 tsp sugar
For the Coconut Rice:
- 2 cups SunRice Basmati Rice Quick Cups cooked
- ¼ cup Alison’s Pantry coconut shredded
- Giannis garlic bread to serve
Instructions
- In a food processor, process together the coriander and spinach.
- Heat a drizzle of coconut oil in a non stick fry pan. Add the tofu. Season with salt and turmeric. Shallow fry the tofu for 2-3 minutes or until golden. Set aside.
- Heat a drizzle of coconut oil in a deep non-stick frying pan over medium hot heat. Add the onion, cumin, garam masala, ginger, garlic, green chili and fry for 1 minute until fragrant. Add the tomatoes, sugar, green mixture, salt, lemon juice. Continue to cook for a further 1-2 minutes. Mix in the tofu and simmer for 10-15 minutes.
- Toast the shredded coconut on a dry frying pan over low heat until golden brown.
- Heat the rice as per packet instructions. Mix in the coconut, a little coconut oil, some coriander and salt.
- Serve the Tofu Saag curry accompanied by the coconut rice and toasted garlic bread. Enjoy!
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