Tofu Curry Saag

Ingredients (5 servings)

Tofu 1 pack (300 g)
Salt Pinch
Pepper Pinch
Flour As needed
Olive oil 2 tbsp
Spinach 400 g / 13 oz
【A】 Cumin seeds 1 tsp
Coriander seeds 1 tsp
Red chili pepper 2 peppers
Olive oil 1 tbsp
Tomato (2 cm pieces) 400 g / 13 oz
Water 400 ml
S&B Golden Curry Mix 92g 1 Pack
Coarse ground chili pepper As needed

Directions

  1. Wrap tofu tightly in kitchen paper towels and leave for approximately 30 minutes to remove excess moisture.
    Cut tofu into 1.5 cm-thick bite-size pieces, season with salt and pepper, and coat with flour. Heat vegetable oil in a frying pan over medium heat and sauté the tofu until it turns golden brown.
  2. Bring water to a boil and boil the spinach until it becomes a bright green.
    Promptly transfer the spinach to cold water and allow to cool, then remove excess moisture.
  3. Put 【A】 into a pot and put over low heat.
    Add the tomato when the mixture becomes fragrant and stir-fry until the tomato breaks down.
  4. Turn off the heat, break the S&B Golden Curry Mix into pieces, and stir them in until they are melted. Return to medium heat and allow to simmer for approximately 5 minutes.
  5. Add the spinach puree from ② to the curry from ④, then bring back to a boil.
  6. Plate the saag, add the tofu from ①, and sprinkle the chili pepper on top as desired.
    Serve with naan and enjoy.