2 cups basmati rice
3 tablespoons vegetable oil
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 tablespoon ground coriander
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
Prepare the rice according to the package directions.
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. 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. 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.
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.
Serve the curry in shallow bowls with scoops of almond rice on top. (Rice on the bottom gets too mushy.)
I'm very sorry I don't have pictures of this recipe. I took a few days off from my cooking, and so I decided to skip 2 or 3 recipes. This one got cut because I have made it before, marked that It was not a keeper, and wrote down at the bottom, "it's ok." I'm not a huge tofu fan, and neither is RR. She writes: I really do not get tofu, but some of my friends do. This is for them." I will eat it, but I would always rather have meat :). Oh, and she says rice on the bottom gets "mushy," but I would never, ever say that. I LOVE it when the juices soak into the rice and make it nice and moist!