Onion and garlic are browned until fragrant and crispy, then cooked with greens in vegetable broth. Tofu adds a protein punch to the curry, along with the spinach and soft paneer cheese, in this update on an Indian classic. This recipe comes to us from Kristi from Veggie Converter 365.
- 1 tablespoon olive oil
- 1 red onion, diced
- 2-3 cloves garlic, minced
- 1 bunch spinach, rinsed, stems removed & chopped
2 cups low-sodium vegetable broth
1 tablespoon nutritional yeast*
- 1-2 tablespoons curry powder
8 ounces fat free ricotta
- 4 ounces paneer, cubed**
1 cup tofu, cubed
*Optional. Found in most health food stores.
**Paneer is a soft Indian cheese. It can be found in Indian markets or the Indian section or cheese section of most grocery stores.
Place the olive oil in a large saucepan over high heat. Add the onion and cook for 3-5 minutes, or until the onion begins to brown. Add the garlic and cook for about 2 minutes more, or until the garlic begins to brown.
Add the chopped spinach, broth and nutritional yeast, if using, and turn heat down to medium-low. Stir and season with the curry powder.
Cook for about 20 minutes, or until the spinach has wilted. Add the cheese and tofu and stir to coat everything evenly in the curry sauce. Cook for another 5-7 minutes, or until the cheese and tofu are heated to preference. Divide into 4 portions and enjoy!