Tofu saag paneer with local greens, basmati rice and Indian pickle

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Tofu
Couple
1 packet
Family
2 packets
Tofu rub
Couple
1 packet
Family
1 packet
Basmati rice
Couple
1 cup
Family
1 1/2 cups
Garlic
Couple
3 cloves
Family
5 cloves
Ginger**
Couple
All/half
Family
All/half
Onion
Couple
1
Family
2
Tomatoes
Couple
2
Family
3
Water
Couple
1/4 cup
Family
1/2 cup
Coriander*
Couple
Half
Family
Half
Coconut cream
Couple
1 box
Family
1 tin
Garam masala
Couple
1 packet
Family
1 packet
Indian pickle
Couple
1 pottle
Family
1 pottle
Black and curly kale
Couple
1 bunch
Family
1 bunch
Lemon
Couple
Half
Family
1
Peas
Couple
1 bag
Family
1 bag

There’s a heap of coriander in this dish. The stalks and any roots are cooked down with ginger and garlic, while the leaves are blended raw into the sauce.

*Coriander is a shared ingredient. Use half for this dish.

**If you’re on the 4- or 5-night plan, ginger is a shared ingredient. Use half for this dish.

Instructions

1

Strain and dice the tofu into 2 cm cubes. Toss with the tofu rub. Gently mix and allow to marinate, while you preheat the oven to 200 degrees Celsius.

Bake for 15 to 20 minutes, flipping halfway through, until golden.

2

Rinse the rice, then add one and a half times the amount of water and a pinch of salt. Bring to a boil, then reduce the heat to very low, cover and cook for 12 minutes, until all the water is absorbed. Allow to sit covered for another 5 minutes before serving.

Remove the stalk from the kale and discard. Finely chop the leaves.

3

Mince the garlic and ginger.

Roughly chop the tomatoes.

Remove the coriander leaves from the stalk. Finely chop.

Dice the onion. Then sweat in a medium pot for 2 minutes. Add ginger, garlic and the coriander stalk, then cook for another minute.

Add the chopped tomatoes and kale to the pot with a good pinch of salt.

4

Next add the coconut cream, garam masala, and water, then bring to simmer. If it starts looking dry, add a bit more water. Cook for 5 minutes.

Puree the curry along with the coriander leaves, then transfer back to the pot.

Add the roasted tofu and peas, bring to a simmer for 2 minutes. Squeeze in lemon juice.

Taste and adjust the seasoning.

5

Serve over rice with Indian pickle on the side.



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