2 large plum tomatoes, quartered
4 cups frozen chopped spinach (approximately 1 pound)
2 tablespoons oil
1 medium onion, chopped
1 generous tablespoon ginger-garlic paste (http://vegweb.com/index.php?topic=41371.0 )
1 1/2 tablespoons garam masala
1 teaspoon fenugreek seeds (methi)
1 teaspoon coriander powder
1 teaspoon cayenne
1 can (15 ounces) coconut cream (I use Aroy-D, the type labelled "for desserts")
8 ounces tofu or vegan feta, cubed
1. Put the tomatoes in a microwaveable bowl, cover with clingfilm, and microwave for about 3-4 minutes. Set aside. Cook frozen spinach in the microwave for about 4 minutes or until mostly defrosted.
2. Meanwhile, in a deep pot, heat oil and saute onion and ginger-garlic paste for a couple minutes. Stir in spices and sauté until fragrant. Add tomato, mix well and add coconut cream.
3. Cook for about 5 minutes. Add spinach and stir well. Cook for 10 or 15 minutes. Blend with an immersion blender until almost smooth. If using the tofu or vegan feta, add just before serving to warm through.
Serve over rice. The leftovers are even better the next day.
Source of recipe: I made this up one night when I was tired, hungry and dreaming of palak paneer.