This is great comfort food for the chilly weather!
You can find all these products at Fairway, Trader Joe’s or Whole Foods. I like to use all organic products as it gives the best flavor!
INGREDIENTS 1 can of full-fat coconut milk 1 tsp salt 1 block of extra-firm tofu cut into dice-sized cubes (Organic, non-GMO) 1 small red onion (finely chopped) 5-6 cloves of garlic (grated) 1 TB of fresh ginger (grated) 2 TB Coconut Oil 1 tsp curry powder 1/2 tsp garam masala 4-5 ground cloves 1 tsp fennel seeds 1-4 green chilis, chopped (optional) 7 oz. canned tomatoes 16 oz. bag of fresh spinach (finely chopped) fresh cilantro (finely chopped)
How To:
Mix the coconut milk, salt, and diced tofu cubes in a small, deep, pyrex dish and stir gently to ensure they are all coated. Cover and place in the fridge for a few hours to marinade.
Preheat oven to 350 degrees.
After a few hours, line baking sheet with foil and place cubes in even rows and let it bake for about 30 minutes. After they are cooked, saute the cubes in a non stick pan with 1tsp of coconut oil until they are crispy and brown. Set them aside in a bowl for later use.
In a medium pan heat up 1 TB of coconut Oil. (I perosnally like using a wok.) Put in fennel seeds and cloves, let simmer for about 20 seconds. Add in the ginger, garlic and onion. Stir and let it cook for about 5-7 minutes or until light brown in medium heat. Stir in salt, garam masala, and curry powder. Add in the tomatoes, tofu, and coconut milk. Stir it all up and let it simmer in low heat for about 15 minutes. Stir occasionally.
In a seperate non stick pan, quickly saute the spinach with a little bit of water in high heat. It should shrink really quickly. Let it cool for a few minutes and put in a blender for 1-2 spins. Then transfer the spinach to the pot with the gravy. Let is simmer for another 10 minutes under low heat. Serve with rice and garnish with fresh cilantro.