Ingredients

4 servings

　　2 cups basmati rice

　　3 tablespoons vegetable oil (3 times around the pan)

　　1 14-ounce container firm tofu, patted dry and cut into 1 1/2-inch dice

　　Salt and freshly ground black pepper

　　4 garlic cloves, chopped

　　3-inch piece of fresh ginger, peeled and grated

　　1 large yellow onion, chopped

　　1 teaspoon ground cumin (1/3 palmful)

　　1 tablespoon ground coriander (1 palmful)

　　2 10-ounce boxes frozen chopped spinach, defrosted, squeezed dry of excess liquid in a kitchen towel

　　2 tablespoons all-purpose flour

　　2 cups vegetable stock or broth

　　2 tablespoons curry paste, mild or hot

　　1/4 cup prepared mango chutney

　　1 15-ounce can chick peas

　　1 cup sliced almonds

　　

Step 1

Prepare the rice according to the package directions.

　　

Step 2

Preheat a large, deep nonstick skillet over medium-high heat with the vegetable oil. Add the tofu, season with salt and pepper, and lightly brown, 2 to 3 minutes per side. Remove the tofu from the skillet and reserve on a plate. To the same skillet, add the garlic, ginger, onions, cumin, and coriander. Sauté together for 4 to 5 minutes, or until the onions are tender. Add the spinach and continue to cook for 2 minutes. Add the flour and cook for 1 minute. Add the vegetable stock and bring to a bubble. Add the curry paste, mango chutney, and chick peas, then return the browned tofu to the skillet, reduce the heat to medium low, and simmer the curry for 8 to 10 minutes.

　　

Step 3

While the curry is simmering, toast the almonds in a small dry skillet over medium heat until golden. Once the rice is cooked, fluff it with a fork, add the toasted almonds, and stir with the fork.

　　

Step 4

Serve the curry in shallow bowls with scoops of almond rice on top. (Rice on the bottom gets too mushy.)

　　Rachael Ray 365: No Repeats