Curried Spinach and Tofu simmered in Coconut Milk

Curried Spinach and Tofu simmered in Coconut Milk
This is a great vegan recipe that is terrific over brown, basmati, wild or jasmine rice. This dish ranks high among vegetarians and is simple to prepare. Serves 4

2 tablespoons olive or vegetable oil
4 shallots, peeled and thinly sliced
2 garlic cloves minced
1 tablespoon fresh ginger,
1 sliced serrano pepper (optional)
2 teaspoons yellow curry
½ teaspoon ground mustard
¼ teaspoon white pepper
1/3 cup water
2 packs frozen chopped spinach (10 ounce size)
1 ¼ teaspoon salt
2 teaspoons brown sugar or to taste
1 pack firm tofu, drained and diced
2 cans coconut milk

Pour oil into a 10-inch sauté pan with lid. Place pan over medium high heat then add shallots, garlic, ginger and serrano pepper. When the shallots become translucent add the curry, mustard, and white pepper. Stir for one minute then add water, and spinach; cover and lower heat to medium. Cook for 10 minutes. As the spinach thaws, gently stir in salt, sugar and tofu. When the spinach is completely thawed, pour in coconut milk and continue cooking, uncovered over medium heat for 10 minutes. Stir occasionally. Serve piping hot over grains or rice.

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About isimmer

Chef, recipe developer, photographer, music lover, indi-gal who makes a damn good cookie....more later... just filling in the blanks.
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1 Response to Curried Spinach and Tofu simmered in Coconut Milk

  1. James says:

    articles and it's so helpful. I want to add your blog into my rrs reader
    but i
    can't find the rrs address. Would you please send your address to my
    Thanks a lot!

    Lots in
    Miramar, Puntarenas Costa Rica

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