Saturday, March 27, 2010


Serves: 6
Serving size: 1 Cup
WW points: 3 pt
2 Block Spinach (Frozen)
1 Block Tofu EXtra Firm (Cut into 1/2 inch squares)
4 Tbsp Tomato Paste
1/2 Medium Red Onion
1/2 inch Ginger
2 Cloves Garlic
2 tsp Red Bell Pepper (minced for garnish)
1 tsp Cumin Seeds/powder
1/8 tsp Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Olive oil
Salt to taste
Preparations for spinach (1)
  1. In a microwave safe bowl, put spinach blocks, slightly cove and microwave on high for 10 min or until separated when fluffed using fork.
  2. Purée on high in blender and keep aside.
Preparations for onion, garlic, tomato, and ginger paste (2)
  1. Put onion, garlic, tomato paste, and ginger in blender. Purée till smooth.
  1. Heat oil in a pot, add cumin and onion, garlic, tomato paste, and ginger paste; Stir for about 1 min.
  2. Add spinach and all other dried ingredients.
  3. Cover and simmer for about 5 min.
  4. Add tofu and remove the pot from heat.
  5. Garnish with red bell pepper and serve hot.
Please let me know how you feel about this recipe, by leaving me your valuable comments.

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