Ingredients
-
2
-
3
-
1
-
-
4
-
3
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Indian Tofu and Spinach over Almond Rice,365:No Repeats. Rachael Ray
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Steps
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1
Done
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Prepare the Rice According to the Package Directions. |
|
2
Done
|
Preheat a Large, Deep Nonstick Skillet Over Medium-High Heat With the Vegetable Oil. Add the Tofu, Season With Salt and Pepper, and Lightly Brown, 2 to 3 Minutes Per Side. |
|
3
Done
|
Remove the Tofu from the Skillet and Reserve on a Plate. to the Same Skillet, Add the Garlic, Ginger, Onions, Cumin and Coriander. |
|
4
Done
|
Saut Together For 4 to 5 Minutes or Until the Onions Are Tender. Add the Spinach and Continue to Cook For 2 Minutes. Add the Flour and Cook For 1 Minute. |
|
5
Done
|
Add the Vegetable Stock and Bring to a Bubble. Add the Curry Paste, Mango Chutney, and Chick Peas, Then Return the Browned Tofu to the Skillet, Reduce the Heat to Medium Low, and Simmer the Curry For 8 to 10 Minutes. |
|
6
Done
|
While the Curry Is Simmering, Toast the Almonds in a Small Dry Skillet Over Medium Heat Until Golden. Once the Rice Is Cooked, Fluff It With a Fork, Add the Toasted Almonds, and Stir With the Fork. |
|
7
Done
|
Serve the Curry in Shallow Bowls With a Scoop of Almond Rice on Top (rice on the Bottom Gets Too Mushy). |
