1 T olive oil
1 onion, chopped
4 cloves garlic, pressed
1 T fresh ginger, minced
1 t cumin seeds
2 t garam masala
1 t coriander
1 t turmeric
1/4 t red pepper flakes
1 package extra firm tofu, drained
salt & pepper to taste
8 cups chopped kale or spinach, packed
1/2 cup chicken or vegetable broth, or water
1 cup milk, unsweetened soymilk or coconut milk
1/4 cup raw cashews
2 T nutritional yeast
2 T tomato paste
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown. Add garlic, ginger and cumin seeds and cook for 1 minute. Add the remaining spices and cook until mixed in. Then add tofu and cook for a minute or two more, stirring and constantly to prevent burning. Remove tofu and set aside. Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook until the kale is tender, about 5 minutes.
- While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. Then add the kale and blend until smooth.
- Transfer blended mixture back to the skillet, add the tofu back in and bring to a simmer. Check seasonings and add more to taste, continue simmering about 10 minutes. Add salt and pepper to taste and serve over Indian Spiced Rice.