Ingredients
6 T Olive Oil
2 T Chopped Garlic
1 T Minced Ginger (in tube)
1/2 C Chopped Onion
4 tsp Curry Powder (w/ cumin, coriander, & tumeric)
1 tsp Course Salt
3/4 C Plain Yoghurt
3 large bags baby spinach
1 can Rotel Tomatoes
8 oz Hard Tofu
Preparation
Prep time, 5 min Cook time, 20 min
In a large saucepan saute garlic and onion in olive oil. Mix in the salt, curry powder, ginger and yoghurt. Add the spinach and cook down for about 15 minutes. Add Rotel tomatoes and use an immersion blender to chop the mixture for 30-40 seconds until finely chopped. Chop the hard tofu in to ~1/2 inch cubes and add to the mixture. Gently mix in the tofu and cook an additional 5 minutes.
