Oh my god. I am bowing down to Jenn Shaggy! Her fantastic Vegan Food blog gave me the craving for this delicious Indian dish. Really, I ate until I could not eat anymore. I am in heaven.
Now I understand why she is serving this dish at her wedding. Here is her recipe, with a few slight alterations. She uses home made vegan paneer for this dish, which I simply did not have time to do, but if you are looking to make this dish "authentically" Indian, I suggest you try the paneer, it just sounds so damn good.
- 2 TBSP Vegan Ghee (recipe follows) or Sunflower Oil
- 5 medium cloves garlic, finely chopped
- 2 TBSP finely chopped Ginger
- 1 cup Tomato Sauce
- 1 TBSP ground Coriander
- 1 tsp ground Cumin
- 1 tsp Cayenne Pepper
- 1 tsp Salt
- 1 large bag of fresh spinach
- 1 package of extra firm tofu
- 1/2 cup unsweetened non-dairy milk
- 1 tsp Garam Masala Powder
Heat oil in 3-quart saucepan over medium-high heat. Add garlic and ginger root; stir-fry 1 to 2minutes or until garlic is golden brown.
Stir in tomato sauce, ground coriander, ground cumin, ground red pepper, and salt; reduce heat to low. Partially cover and simmer 7 to 8 minutes or until thin film of oil starts to form on surface of sauce.
Stir in chopped spinach. Cover and simmer 8 to 10 minutes or until spinach turns a light olive green.
Stir in fried tofu. Cover and simmer 3 to 4 minutes; remove from heat.
Stir in milk and Garam Masala.
- 1 stick (or 8 TBSP) of Vegan Margarine