An Indian spinach dish.
By Dan'l Leviton
This Indian spinach dish goes great with dal (lentils) and Punjabi eggplant. Serve over brown rice.
|Spinach||at least a pound. The more the better, it cooks down a lot.|
|Ground ginger||1/2 tsp|
|Green Serrano chilis||1 for mild or 2 for spicy|
|onion||1 small, chopped|
1 small, chopped
|garlic, minced||2 tsp|
1/8 tsp or less if you can bear it
|coriander powder||1 tsp|
|cumin powder||1 tsp|
|sugar or agave nectar||
|Lite Tofu||1 8 oz. "juicebox" package, cut into 1/2 inch cubes|
Wash and drain spinach. Heat in covered pan with all the "gravy" ingredients. I often can't fit all the spinach at first, so I add more as it cooks down. Cook until it's a soggy mess. Let it cool enough to put it in the blender. Blend into a puree.
In the same pan, heat onions until translucent. You can use cooking spray or just a few drops of water. Add garlic and stir. Add the salt, coriander, cumin and sugar or agave nectar and stir. Add the spinach puree and cook for 2 minutes, stirring. Add the tofu cubes and let simmer covered for 2 minutes. Serve over brown rice.