Vegan Saag Aloo

One of my all time favorite Indian dishes, Saag Aloo combines potatoes, spinach and incredible spices for an amazing flavor. Serve over basmati rice for a traditional and delicious meal.

1 large yellow onion, chopped

2 Tbsp ginger, minced

6 cloves garlic, minced

1 tsp garlic powder

1 tsp onion powder

2 tsp garam masala

2 tsp coriander

2 tsp cumin powder

1 tsp turmeric

1/2 tsp black pepper

6 large potatoes, cubed

16 oz fresh spinach

1 lb firm tofu, cubed

1 15oz can coconut milk

salt to taste

4 cups cooked basmati rice

Prepare and cook basmati rice per manufacture instructions (typically a 2:1 ratio in favor of water).

Boil potatoes for 5 - 7 minutes until just starting to turn a little soft. Remove from heat and drain.

Sauté onion in a large pot over medium heat until translucent. Add ginger, garlic, and cook for another 3 minutes. Add garlic powder, onion powder, garam masala, coriander, cumin powder, turmeric, black pepper and potatoes. Cook for another 3-5 minutes and add the spinach, a bit at a time until it cooks down.

Place 1/2 of the mixture into a blender with the coconut milk and blend for a few seconds until smooth. Pour mixture back into the pot and combine with the remaining spinach, potato and onion. Add tofu and stir. Cook for another 10-15 minutes, stirring occasionally. Salt to taste and serve over basmati rice.