Spinach and Tofu Curry

INGREDIENTS

extra-firm tofu, drained

3-4 new potatoes, scrubbed and cubed 

olive/avocado oil 

1 yellow onion, diced 

2-3 large cloves of garlic, finely chopped 

1 inch knob ginger, peeled and finely chopped 

1/2 teaspoon cumin seed 

1/2 teaspoon or more turmeric 

1 tablespoon or more curry powder 

1 cup crushed or diced tomatoes (I used @jovialfoods jarred tomatoes)

1/2 cup water 

5 oz box or more spinach 

1/2 can coconut milk 

salt 

pepper 

garnish with cilantro and pickled fresno chili

METHOD

1. preheat air fryer or oven to 425 degrees F. I used my air fryer toaster oven from @cookwithbeautiful. 

2. line a shallow bowl with paper towel and place drained tofu on top followed by another paper towel and bowls. press for at least 15 minutes. line a baking sheet with parchment paper and lightly spray with avocado oil. cut tofu into cubes and place on baking sheet. spray with oil and season with salt. air fry for 20 minutes or until slightly golden 

3. bring a small pot of water to a boil and throw in cubed potatoes. cook for about 20 minutes or until tender.

4. heat up pot (I used my @cookwithbeautiful Dutch oven). add 2 tablespoons avocado oil. then, add onion and sauté until slightly golden.

5. add garlic and ginger and cook for a couple of minutes. add turmeric, cumin seed, curry powder, and pepper and sauté for a minute 

6. add tomatoes, water, coconut milk, and spinach. cook until spinach is wilted. season with salt and pepper. 

7. blend the spinach with an immersion blender or regular blender. 

8. add potatoes and tofu. taste and adjust for seasoning.

9. serve on top of basmati rice and garnish with cilantro, pickled chilis, and a squeeze of lemon.