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"Creamy" Spinach Curry

This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.

  • Yield: Serves 4
"Creamy" Spinach Curry

Source: Body+Soul, April 2009


  • 2 tablespoons safflower oil
  • 1 large onion, chopped
  • 4 garlic cloves, sliced
  • 1 1/2 teaspoons garam masala
  • 14 1/2 ounces vegetable broth
  • 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
  • Coarse salt and ground pepper
  • 1 package (12 1/2 ounces) extra-firm tofu
  • 1/2 cup whole-milk Greek yogurt
  • Cooked brown rice, for serving


  1. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.

  2. Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.

  3. Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

Reviews (1)

  • Shannon Marie 18 Aug, 2015

    Very decent! I used curry powder and frozen chopped spinach per a similar recipe in the Food Everyday: Light cookbook. I was hoping that the tofu would be a little more flavorful, so I was a little disappointed that I had to pile on the delicious curried spinach to get my protein in. Maybe marinating the tofu in curry sauce for a few hours would make it a little more palatable (although less healthful, I'm sure).

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