Skillet #13 - Thanisa's saag tofu curry
We were lucky enough to have University of Melbourne student Thanisa come back to Skillet to demonstrate her recipe for a quick and simple saag tofu curry. Thanisa is studying her masters in agricultural science and is a keen foodie who loves to cook and share her delicious recipes.
Thanisa - “I came up with this recipe because I love saag paneer (same curry but made with paneer cheese). Since I don't really eat dairy anymore I substitute it with tofu and was surprised how good it tasted (even better than paneer!). It's the perfect winter warming dish and really easy to make.”
Saag Tofu Curry
Prep time: 20 mins
Cook time: 25 mins
1x brown onion, chopped
2x Tbsp fresh ginger, grated
3x cloves garlic, minced
3x bunches fresh spinach (equivalent of three packed cups), chopped
2x Tbsp vegetable oil
1x pack firm tofu, cut into 1 inch cubes
1x cup vegetable stock
1x tin diced tomato
2x Tbsp lemon juice
1x red chili, de-seeded and shopped finely (or 1x Tbsp chili flakes)
1x tsp turmeric
1x tsp ground coriander
1x tsp ground garam masala
1x cup soy milk
Salt and pepper to taste
heat a medium pan with oil and add onion and garlic, stir until onion has softened
Add the tofu, tumeric, garam masala and salt and fry until tofu is golden and coated in spices, remove from heat and set aside
Heat a large saucepan with oil, stir in garlic, onion and ginger until fragrant, stir in fresh chilli or chilli flakes and tomatoes until softened, add garam masala, ground coriander and salt and stir until combined.
Add the chopped spinach, stock and simmer for about 10-15 minutes. At this point you can use a handheld mixer to blend everything together.
Add the tofu from the other pan, soy milk and lemon juice and stir until combined.
Served with rice and naan bread
De-seeding the chili will remove a lot of the heat and spiciness. If you would like the curry to be a bit spicier then just throw in some of the seeds.
If you’re buying bunches of spinach (which you should: its so much cheaper generally!) then make sure to wash each bunch twice with running water as they can be quite dirty.
If you don’t have a stick mixer to blitz the spinach don’t worry, the curry will come out just fine without this step.