Creamy” Spinach Curry


2 tbsp:   safflower oil
1 large:   onion
4 cloves:   garlic
1 1/2 tsp:   garam masala
14 1/2 oz:   vegetable broth
6 bunches:   spinach
to taste:   salt & pepper
1/2 cup:   greek yogurt
for serving:   cooked brown rice
1 package:   tofu

Serves: 4
Prep Time: 20

Vegetarian Spinach Curry







Ingre­di­ent details & prep

  • 2 table­spoons saf­flower oil
  • 1 large onion, chopped
  • 4 gar­lic cloves, sliced
  • 1 1/2 tea­spoons garam masala
  • 14 1/2 ounces veg­etable broth
  • 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
  • Coarse salt and ground pepper
  • 1/2 cup whole-milk Greek yogurt
  • Cooked brown rice, for serving

Drained & Cut Into Small Cubes

  • 1 pack­age (12 1/2 ounces) extra-firm tofu


In a large pot, heat oil over medium heat. Add onion and gar­lic; cook, stir­ring occa­sion­ally, until onion is ten­der, 5 to 7 min­utes. Add garam masala; cook, stir­ring, until fra­grant, about 1 minute.

Add broth; bring to a boil. In batches, fill skil­let with spinach; cook until wilted, adding more spinach as room becomes avail­able, 2 to 3 min­utes; sea­son gen­er­ously with salt and pepper.

Reduce heat to medium-low; sim­mer spinach until soft and liq­uid is mostly evap­o­rated, about 30 min­utes. Remove from heat and gen­tly stir in tofu and yogurt; serve over rice.

Orig­i­nally printed in Body+Soul, April 2009, also credit to recipes.

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