Palak Tofu

Ingredients
2-3 Tbsp oil
200g fresh spinach
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
1cm piece fresh ginger, finely chopped
1/2 tin chopped tomatoes
2 tsps dried ground hot red chilli
1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp garam masla
1/2 tsp salt
1/4 cup water
1/4 cup soy milk


300g tofu, cut into 1" cubes


3/4 cup basmati rice
1 1/2 cups water


Method
In a small saucepan, bring the rice to a gentle boil over a high heat.  Reduce the heat as low as possible, cover and cook for 15 minutes.  Turn off the heat and leave the rice to rest for 5 minutes or until the sauce is ready to serve.


Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.


Heat the oil in a large saucepan over a medium heat.  When the oil is hot, add the onion and cook until golden.  Add the garlic and ginger, cook for 2-3 minutes.  Add the tomato, spices, salt and water, cook for a further 2-3 minutes.  Reduce the heat slightly, add the spinach and cover the saucepan.  Allow the spinach to wilt slightly, then start to mix it through the sauce.  Cook until the spinach is completely wilted, mixing through the sauce a few times.  Transfer the mixture to a food processor and blend until almost smooth. Pour the mixture back in to the saucepan, stir in the soy milk, then tofu.  Cook over a low heat, stirring occasionally, for about 10 minutes until the tofu has heated through and absorbed the flavor of the sauce.


Serve with basmati rice and roti bread.


Serves 2