Sunday, April 20, 2014

Spinach, Tofu and Potato Curry

I followed the "Chard and New Potato Curry" recipe in the River Cottage Veg cookbook. I substituted spinach and used regular russets and added a bit of cubed tofu. And also instead of yogurt I substituted almond milk. I kept all the spices: garlic, ginger, garam masala, mustard seeds, turmeric etc the same. Delicious!

Simmering away.

This curry goes well with rice, couscous, quinoa or chapati.

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