Indian Tofu And Spinach Over Almond Rice

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365:no repeats. Rachael ray

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Steps

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Prepare the rice according to the package directions.

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Preheat a large , deep nonstick skillet over medium-high heat with the vegetable oil.

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Add the tofu , season with salt and pepper , and lightly brown , 2 to 3 minutes per side.

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Remove the tofu from the skillet and reserve on a plate.

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To the same skillet , add the garlic , ginger , onions , cumin and coriander.

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Saut together for 4 to 5 minutes or until the onions are tender.

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Add the spinach and continue to cook for 2 minutes.

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Add the flour and cook for 1 minute.

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Add the vegetable stock and bring to a bubble.

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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.

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While the curry is simmering , toast the almonds in a small dry skillet over medium heat until golden.

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Once the rice is cooked , fluff it with a fork , add the toasted almonds , and stir with the fork.

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Serve the curry in shallow bowls with a sco.

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Ingredients

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basmati rice, vegetable oil, firm tofu, salt & freshly ground black pepper, garlic cloves, fresh ginger, yellow onion, ground cumin, ground coriander, frozen spinach, all-purpose flour, vegetable stock, curry paste, mango chutney, chickpeas, sliced almonds