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Ingredients
US|METRIC
4 SERVINGS
- 500 grams extra firm tofu (c.1 lb, note 1)
- 2 Tbsp. chickpea flour (besan)
- 750 mL cashew milk (c.3 cups, divided, note 2)
- 500 grams fresh spinach (c.1 lb, washed)
- 1 chilli pepper (large red, seeds and pith removed if desired, note 3)
- 3 Tbsp. coconut oil (divided, note 4)
- 1/2 tsp. cumin seeds
- 1 indian bay leaf (tej patta , note 5)
- 6 curry leaves (note 6)
- 1 onion (large, finely sliced)
- 5 cloves garlic (smashed to a paste)
- 2.5 cms ginger (c.1" piece, smashed to a paste)
- 1/2 tsp. chilli powder (note 7)
- 1/4 tsp. turmeric powder
- 1/2 tsp. ground white pepper
- 1/2 tsp. sea salt
- 1 pinch coconut palm sugar
- 4 Tbsp. cream (cashew)
- 1 tsp. Garam Masala
- 1 tsp. kasuri methi (dried fenugreek leaves, crushed)
- 1 dash lime juice
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