Make this vegetarian curry-style dish your new go-to recipe.
Serves 8
12 hrs 15 mins
Ingredients
- 900g Evergreen Original Tofu
- 4 onions, chopped
- 80g butter or dairy-free spread
- ½ tsp baking soda
- 2 tsp garam masala
- 2 tbs garlic ginger paste
- 50g cashews, soaked overnight and drained
- 3 tsp vegetable stock powder
- 500g frozen spinach, thawed
- 250ml (1 cup) passata
- Red chilli, sliced, to serve
- Flatbread and steamed basmati rice, to serve
Method
1
Drain the tofu and cut into quarters. Add the onions, butter, baking soda and garam masala to your slow cooker or oven-safe pot. Cook in your slow cooker for 8 hours on LOW to caramelise. If you don’t have a slow cooker, preheat the oven to 160°C (140°C fan-forced) and cook, covered, for 30 minutes.
2
Meanwhile, add the garlic ginger paste, cashews, vegetable stock powder, frozen spinach, passata and 250ml (1 cup) water to the jug of a blender. Blend to combine.
3
Add the spinach mixture and tofu to the onion mixture. Mix well to combine and cook in your slow cooker for a further 4 hours on HIGH. For the oven method, cook, covered, for 30 minutes at 160°C (140°C fan-forced).
4
Garnish with sliced red chilli and serve warm with flatbread and rice.
