Saag Tofu

Ingredients
2-3 Tbsp oil
100g broccoli, cut into small florets 
100g fresh spinach
1 large onion, finely chopped
1 Tbsp garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
1/2 can chopped tomatoes
1/2 tsp hot chilli powder
1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp fenugreek seeds
1/2 tsp turmeric
1/2 tsp garam masla
1 tsp salt
1/4- 1/2 cup water
1/4 soy yoghurt


300g tofu, cut into 1" cubes


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


Steam the broccoli florets until tender, transfer to a food processor and blend.  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 spices, mix well, and cook for another minute or two.  Stir in the tomato, 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 mix it through the sauce.  Cook until the spinach is completely wilted.  Transfer the mixture to the food processor and blend with the broccoli until almost smooth. Pour the mixture back in to the saucepan, stir in the yoghurt, 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 naan bread.


Serves 2

Rhubarb Crumble

Ingredients
5-6 sticks of rhubarb
2 Tbsp water
4 Tbsp unrefined sugar
1/2 tsp powdered ginger
55g margarine
55g unrefined sugar
100g flour




Method
Preheat the oven to 180C.  Cut the rhubarb into 2-3" sticks and place in a baking dish. Sprinkle with the 4 Tbsp sugar and water and bake in the oven for 10 minutes.  While the rhubarb is cooking mix the flour and sugar, then rub in the margarine to make the crumble topping.  When the rhubarb is cooked, remove from the oven, sprinkle over the ginger and mix well.  Sprinkle the crumble topping over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden brown and the rhubarb filling has softened and starts to bubble.


Serves 2

Gobi Masala

Ingredients

2-3 Tbsp oil
1/3 cup cashew pieces
1/4 cup hot water
1 medium onion, halved and finely sliced
1/2 green capsicum, finely chopped
1" piece fresh ginger, finely chopped
2-3 cloves garlic, finely chopped
1/2 tsp hot chilli powder
1/2 tsp turmeric
1 tsp garam masala
1/2 can chopped tomatoes (200g)
1 tsp salt
1/2 cup soy milk
400g cauliflower
1 tsp dried coriander leaf

Method

Finely grind the cashew pieces in a blender, add the hot water and blend to a smooth paste.

Cut the cauliflower into small florets and steam until just tender.

Heat the oil in a saucepan over a medium heat.  Add the onion, capsicum, ginger and garlic, cook, stirring occasionally, until the onion is soft.  Stir in the chilli powder, turmeric and garam masala, cook for two minutes.  Stir in the tomatoes and salt, cook for another two minutes.  Add the cashew paste, soy milk, cauliflower and coriander leaf, mixing well. Reduce the heat to medium low, simmer for 10-15 minutes, stirring occasionally, until the cauliflower is heated through and all the flavours are combined.

Serve with basmati rice and roti bread.

Serves 2