Tofu palak curry
505cal, 22p, 18c, 35f (per meal)
2 pepper(s) (28g)
2 tbsp (30mL)
1/2 cup(s) (119mL)
4 tsp (20mL)
1/2 lbs (227g)
2/3 cup (160mL)
2 tbsp (32g)
2 clove(s) (6g)
2 inch (2.5cm) cube (10g)
1 medium (2-1/2" dia) (110g)
4 tsp (8g)
14 oz (397g)
1
Preheat oven to 425°F (220°C).
2
On a baking sheet, add tofu, just half of the curry powder, just half of the oil, and some salt and pepper. Toss until evenly coated. Bake 15-20 minutes until golden. Transfer to a plate and set aside.
3
Heat remaining half of the oil in a saucepan over medium heat. Add the onion, ginger, jalapeno, and garlic and cook until softened, 3-5 minutes.
4
Stir in tomato paste and the remaining half of the curry powder. Cook until fragrant, about 1 minute.
5
To the saucepan add the coconut milk, water, and some salt and pepper. Bring to a boil. Add in spinach and stir. Reduce heat to low and cover. Cook until spinach wilts, about 3-5 minutes.
6
Transfer palak sauce to a blender. Add lemon juice and some salt and pulse until partially smooth, about 3-5 pulses.
7
Serve tofu with palak sauce.