Indian Tofu And Spinach Over Almond Rice

• 2 cups basmati rice
• 3 tablespoons vegetable oil
• 1 (14 ounce) container firm tofu, patted dry and cut into 1-1/2 inch dices
• salt & freshly ground black pepper
• 4 garlic cloves, chopped
• 3 inches piece fresh ginger, peeled and grated
• 1 large yellow onion, chopped
• 1 teaspoon ground cumin
• 1 tablespoon ground coriander
• 2 (10 ounce) boxes frozen spinach, defrosted, squeezed dry of excess liquid in a kitchen towel
• 2 tablespoons all-purpose flour
• 2 cups vegetable stock or 2 cups broth
• 2 tablespoons curry paste
• 1/4 cup prepared mango chutney
• 1 (15 ounce) can chickpeas
• 1 cup sliced almonds

1. Prepare the rice according to the package directions.
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.
3. Remove the tofu from the skillet and reserve on a plate. To the same skillet, add the garlic, ginger, onions, cumin and coriander.
4. Saute 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.
5. 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.
6. 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.
7. Serve the curry in shallow bowls with a scoop of almond rice on top (rice on the bottom gets too mushy).

basmati rice, vegetable oil, firm tofu, salt, garlic, fresh ginger, yellow onion, ground cumin, ground coriander, frozen spinach, flour, vegetable stock, curry, mango, chickpeas, almonds

Taken from www.food.com/recipe/indian-tofu-and-spinach-over-almond-rice-298088 (may not work)