2 tablespoons vegan margarine, divided
1/2 teaspoon ground cayenne or fresh green chilies
1 pound raw spinach
1/2 (6 ounce) can tomato paste (or 1 tomato)
1/3 cup cashews
1/2 onion, minced
1 teaspoon ginger
1 tablespoon cilantro
2 cloves garlic, minced
1 teaspoon turmeric, ground
1/2 teaspoon cumin
1/2 teaspoon ground coriander
salt, to taste
tofu cubes (raw or fried), to serve
1. In medium pot over low heat, melt 1 tablespoon vegan margerine and add the cayenne pepper or chilies and spinach. A pound of spinach may sound like a lot, but it cooks down dramatically.
2. When the spinach is wilted, let it cool (you can add ice cubes if you're in a rush) and blend it in the food processor. Mix in tomato paste. If tomatoes are in season, boil and mash a fresh tomato instead of using tomato paste. Set aside.
3. Dry roast the cashews. Then blend the cashews to a fine powder in a food processor. Set aside. Saute the onions in 1 tablespoon of margarine until translucent. Add in the ginger, cilantro, garlic, turmeric, cumin, and coriander.
4. Cook for a few minutes. Add in the wilted spinach, tomato and cashew powder. Mix well and salt to taste. Top with tofu cubes (raw or fried). Serve with rice, rotis, or naan.
Source of recipe: This recipe was inspired by: http://www.nandyala.org/mahanandi/archives/2005/06/06/palak-paneersag-pa...