Makes four servings
Ingredients
- 1 can stewed tomatoes (14.5 oz.)
- 1 tbs. minced gingerroot
- 1 tbs. plus 1 tsp. coconut oil
- 4 Yukon gold potatoes, diced and rinsed
- 1 yellow onion, diced
- 2 tsp. garam masala
- 3 cups fresh baby spinach
- 1 package extra-firm silken-style tofu (12.3 oz.), drained and gently crumbled
- ½ to 1 tsp. curry powder
- Salt to taste
Directions
- Preheat the oven to 450 degrees F.
- Meanwhile, heat the stewed tomatoes and ginger in a small saucepan over low heat, stirring occasionally.
- When the oven is preheated, melt 1 tablespoon of the coconut oil in a roasting pan; add the diced potatoes, onions and garam masala, and toss together. Bake until potatoes are lightly browned and cooked through, about 15 to 20 minutes.
- When the potatoes are nearly done, heat the remaining 1 teaspoon coconut oil in a skillet, and sauté the spinach, crumbled tofu and curry powder just until tofu is heated through and spinach is wilted.
- Season with salt to taste, and serve with the roasted potatoes and stewed tomatoes.