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