2 teaspoons vegetable oil
1/2 tablespoon coriander
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 onion, roughly chopped
1/2 teaspoon salt
8 cloves garlic, roughly chopped
1 tablespoon ginger, grated or roughly chopped
1 chili, chopped
1 cup water
3 cups packed spinach
2 teaspoons lime juice
3/4 cup dairy-free whipping cream plus a little more for drizzling
1 pound tofu, cubed
nutritional yeast
salt
chili pepper flakes for garnish
Heat the oil in a very large pan, over medium heat.
Sauté the coriander, cumin and fennel for 1 min. or until fragrant.
Add the onion and salt and sauté for 10 minutes until starting to brown. Lower the heat if browning too quickly.
Add the garlic, ginger and chilli and sauté for two minutes.
Add the water and bring to a boil.
Stir in the spinach until it is just wilted.
Blend with the lime juice and dairy-free whipping cream until smooth but keeping some texture.
Pour
the spinach gravy back into the pan. Add the tofu and heat to serving
temperature, while seasoning to taste with nutritional yeast and salt.
Serve drizzled with whipping cream and sprinkled with chilli pepper flakes.
Serves 2 with rice. Serves more if part of a multi-dish meal.
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