Spinach tofu curry

425 cals, 23p, 52c, 10f (per meal)

Scale to:

1/2 lbs (227g)

10 oz (284g)

1 large whole (3" dia) (182g)

1 large (150g)

1/2 cup (93g)

2 tsp (4g)

4 dash (2g)

1 tsp (2g)

1 tsp (2g)

1 inch (2.5cm) cube (5g)

1/3 cup(s) (79mL)

1 tsp (5mL)

2 clove(s) (6g)

4 tbsp (70g)

Prepare rice according to package instructions. Set aside.

In a large saucepan over medium heat, add the oil, onion, garlic, and ginger. Saute for about 10 minutes until the onion has softened.

Add in all the spices and stir; let spices toast for about 1 minute.

Add in the tomatoes, tofu, water, and a pinch of salt and pepper. Stir, and let it heat up; about 2 minutes.

Add spinach and greek yogurt. Simmer on low for 15-20 minutes, stirring occasionally to break up frozen spinach as it thaws.

Serve spinach and tofu mixture with rice and enjoy.