Food & Cooking Recipes Healthy Recipes Vegetarian Recipes "Creamy" Spinach Curry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 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. Ingredients 2 tablespoons safflower oil 1 large onion, chopped 4 garlic cloves, sliced 1 ½ teaspoons garam masala 14 ½ ounces vegetable broth 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped Coarse salt and ground pepper 1 package (12 ½ ounces) extra-firm tofu, drained and cut into small cubes ½ cup whole-milk Greek yogurt Cooked brown rice, for serving Directions 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. 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. 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. Cook's Notes Spinach is even more nutritious when cooked. Rate it Print