I’ll start off by saying: I am not qualified chef. Nor do I have any particular knowledge of Indian cooking. I make everything up on the spot. Ironically, I struggle to follow recipes. I tend to scan them, take inspiration, and then do my own thing. I never ever measure ingredients, which makes it quite difficult when I want to sit down and write down a recipe to share with you all. Anyway, I’ve tried my best to put this down in writing, so would love to know what you think!
PREPARATION TIME: 1 HOUR
450g raw spinach
One tin of full fat coconut milk
Two tbsp of medium curry powder (or hot if that’s your sort of thing)
One tsp of easy garlic paste
One pack of extra firm tofu (we use Cauldron Foods)
350g baby potatoes
6 cherry tomatoes
1/4 red onion
150g basmati rice
Handful of fresh coriander
Salt and pepper to season
1. Press the tofu. If you have a tofu press then good for you … if you don’t, then drain the excess water from your tofu, wrap it in a tea towel and place it on a plate with a chopping board on top. Pile the chopping board up with some heavy books and leave to press. This will get rid of the excess water and make it easier to brown the tofu.
2. Begin cooking the rice. We have a rice cooker, so we just hoy it in there with some water and it does its job. We mostly eat brown basmati rice, as this is the healthiest form of rice. However, on this occasion, we had white as a ‘treat’. In the rice cooker, there’s a shelf for steaming veggies, so we stick the freshly washed baby potatoes in there. If you don’t have a rice cooker, then cook the rice as per the instructions on the packet and boil the potatoes in hot water in a pan until relatively soft.
3. Steam the spinach. I couldn’t fit the whole bag in the pan at once, so I kept adding more as it wilted until there was none left. This should take less than 5 minutes. Remove the spinach from the heat.
4. Chop the tofu into cubes and add to a pan with a teaspoon of coconut oil and the remaining tablespoon of curry powder. Keep an eye on this – keep stirring it until it starts to brown.
5. In a food processor, put the cherry tomatoes, one tablespoon of curry powder, teaspoon of easy garlic paste, coriander, chopped red onion and the full tin of coconut milk. Whizz it up until it is a relatively smooth. It’s up to you if you like it more chunky or super smooth consistency.
6. Once the tofu is brown, add the spinach sauce and simmer for 10-15 minutes on a medium heat.
7. While the curry is simmering, drain the potatoes and place back in the pan with a sprinkle of whatever spices you prefer – I just used the same curry powder as our cupboard was pretty bare. Toss the potatoes so they are coated in the spice and leave on a medium heat while you plate up the meal.
8. Serve the tofu saag with the freshly cooked rice and spicy potatoes. This would be delicious with a vegan minty yoghurt.
Hope this gives you some inspiration to try your very own easy curry recipes – not only is this vegan and high in healthy carbohydrates, but it’s also gluten free! What more could you want?