I LOVE Indian food, but my allergies and food sensitivities prevent me from eating out…so I came up with this recipe – a variation on one of my favorite Indian dishes. It is sugar-free, gluten-free, and vegan. This version is mildly spiced (perfect for kids or sensitive individuals) and it comes together quickly. Substitute other veggies for tofu, add beans, or additional spices to your liking!
Prep Time: 30 mins
2 TBS Coconut oil
1 14 oz container Extra Firm Tofu, pressed & cubed (*see note)
1 medium yellow onion, chopped
2 medium tomatoes, chopped
1 jalapeno, seeded and finely diced (more if you like spicy!)
1” knob fresh ginger, minced
Juice of ½ lime (save the other half for garnish)
1 can coconut milk
1 tsp garam masala
½ tsp paprika
½ tsp turmeric
1 tsp ground coriander (optional)
1 tsp Xylitol, or other sweetener (optional)
½ tsp salt (or to taste)
2-3 TBS ground golden flax seeds
4 cloves garlic (pressed or minced)
3 cups spinach
Jasmine rice or zucchini noodles for serving
Fresh chopped cilantro
Fresh squeezed lime
Salt & Pepper to taste
Heat coconut oil in a large skillet or stockpot over medium to medium-high heat. Add tofu and yellow onion, and cook for 5-7 minutes (stirring occasionally) until onions have softened and tofu begins to brown. Add tomatoes, jalapeno, ginger, and lime juice and saute for a few minutes more.
Add coconut milk, spices, xylitol (if desired), and salt. Continue to cook over medium heat for 5 to 10 minutes, stirring occasionally, or until coconut milk is heated through. Add ground flax as needed to thicken the sauce. Stir in the spinach and garlic a few minutes before serving (when the spinach is wilted, it’s time to eat!)
Serve as is, or over zucchini noodles, or jasmine rice. Garnish with fresh cilantro and a squeeze of lime, salt & pepper to taste. Enjoy!
* I use a tofu presser – they are super handy for removing excess liquid from the tofu while you do other prep work. You can get one on Amazon for around $20.