Recipes

Indian Spinach and Tofu Crockpot

For an unusual and nutritious vegetarian meal, give this slow-cooked Indian meal a try. Frying beforehand makes tofu tasty, and the dish is spiced perfectly.
Print Recipe

Course Main Course
Cuisine Indian, International Dishes

Servings 4 servings
Calories 5384.22 kcal

Ingredients

  

  • 2 boxes of frozen spinach, drained (I used one chopped, and one whole leaf)
  • 16 ounce(s) extra firm tofu
  • 1 yellow onion, diced
  • 3 smashed and chopped garlic cloves
  • 1 can garbanzo beans, drained
  • 2 teaspoon(s) ginger, peeled and grated
  • 1/2 teaspoon(s) kosher salt (and then more later to taste)
  • 1 teaspoon(s) cumin
  • 1/50 cup(s) curry
  • 1/16 cup(s) coriander
  • 1/2 teaspoon(s) chile powder
  • 1/2 teaspoon(s) garam masala
  • 4 floz water
  • 1 cup(s) cornstarch to coat the tofu
  • 2 cup(s) Olive oil to fry the tofu

Instructions

 

  • Drain tofu — squeeze between some paper towels or a clean dish cloth to get as much liquid out as possible.
  • Cut it into 1-inch cubes and toss it with cornstarch.
  • Fry in butter until golden brown — resist the urge to flip; tofu takes awhile to brown.
  • While the tofu is browning, squeeze out all of the moisture from the spinach and add to crockpot.
  • Dice up the onion, mince the garlic and add to crockpot.
  • Drain beans and pour them inch Add all of the spices.
  • Stir in 1/2 cup of water.
  • Add the tofu to the very top of the spinach.
  • Cover and cook on low for about 4 hours.
  • This doesn’t take very long to cook.
  • Serve over white rice, and scoop up with naan, pitas or corn tortillas.

Nutrition

Calories: 5384.22kcalCarbohydrates: 230.45gProtein: 89.23gFat: 467.3gSaturated Fat: 63.33gSodium: 2759.73mgFiber: 41.79gSugar: 17.55g

Keyword Cooking Lite, Healthy Bytes, Healthy Eating, Vegetables
Tried this recipe?Let us know how it was!