Monday, February 06, 2006

Spinach Curry

Here's one of my favorite recipes which is very loosely based on a similar recipe in Indian Vegetarian Cooking by Michael Pandya. I often make this with some cubed tofu so it's sort of like the palak paneer you get at Indian restaurants, but tonight I used seitan. (We were in an Asian market a while ago browsing for something interesting and we found a can that said "vegetarian curry chicken". We decided to buy a can and give it a try, and tonight I used it in this dish - it was essentially just seitan with some curry spices.)

2 Tbs. vegan margarine
3 Tbs. canola oil
1 small onion, diced
1 clove garlic, minced
1 bay leaf
1" cinnamon stick
1/2 tsp. garam masala
1/2 tsp. chili powder
1/2 tsp. turmeric
1/2 tsp. ground corriander
1/2 tsp. salt
1/2 c. strained tomatoes
3 Tbs. soy sour cream (or soy yogurt)
1 c. veggie stock
16 oz. bag frozen spinach
1 c. chopped seitan (or cubed tofu)

Heat margarine and oil in a skillet over medium heat. Add onion and saute for a few minutes, then add garlic and spices and cook a minute or two more. Add remaining ingredients, mix everything together and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally, until it starts to get fairly thick. Remove the cinnamon stick and bay leaf before serving. We served ours with brown rice. Oh, and we started with a salad of red leaf lettuce, carrots, cucumber, and avacado, with a lemon tahini dressing.

6 comments:

Ferocious Killer Kat said...

looks awesome!! will give it a shot!

Darlene said...

Thanks so much. Hope you enjoy it.

Ianqui said...

I made this tonight. It was totally awesome.

Chris said...

Great! glad you liked it...

Jeanneshops said...

I would love to try this recipe, but wondering if you can suggest any alternatives to the soy content - we have a life threatening soy allergy here.

Chris said...

you could leave it out and it would still be fine. you could also add a teaspoon or so of lemon juice for a little tang.