Saag Tofu


So when I lived in NYC, I was living in the hub of Indian culture. Some people called it Murray Hill, but really everyone refered to my specific street as Curry Hill. We lived on a street lined with Indian restaurants & shops.  They were always packed full of tourists and residents day & night. Really, some of the best food & spices was at my fingertips at all times (best dang curry at 3am too)!

Needless to say, I found this recipe & was intrigued. Indian in a crockpot? Why not! I love anything in a crockpot & anything Indian screams my name too.  So why not break out the crockpot already (it is October now) & throw a lil’ culture to the mix! Plus, what’s not to like about a meal that is packed with fiber (hello spinach), seasoned with an array of spices & you can dip bread into!

On to this Indian crockpot concoction…

  1. In a slow cooker add 1 can lite coconut milk, 1.5C tomato sauce &  3 defrosted packages of spinach
  2. For spices add 4 chopped garlic cloves, 3T minced ginger, 1T garam masala, 1T ground coriander, 1T ground cumin, 1t salt & 1/8t cayenne pepper – stir til all combined & cook on low for 3hours
  3. After 3hours, pour in Vitamix & add 1 package of fresh spinach – blend on high
  4. Pour back into crockpot, add 1 package of cubed tofu & cook on low for an additional hour

Serve with homemade naan, or prepackaged naan (I used a gf pizza dough mix & added a few extra spices into the dough)!

Nutritional Info Per Cup (Serves 8C): 115 calories – 3.6 grams of fat – 9 carbs – 8.5 grams of protein 

Continue reading for ingredient list & original recipe…

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Coconut Curry Fish

fish after

We live right around some of the best Indian food in NYC, ‘Curry Hill’!  Literally when you walk in the neighborhood you get whiffs of curry or fresh naan baking – the best!  While walking home this evening the smell was ever so fresh and it caught me – thank goodness I always have an extra can of coconut milk & diced tomatoes in the pantry…for moments just like this!!

  • Pour one can unsweetened light coconut milk & one can unsalted diced tomatoes into a deep saute skillet
  • Turn on high heat –  dice up & add 1 yellow onion – then a handful of cherry tomatoes
  • Add 1T cinnamon, 2T turmeric & 2T curry powder
  • Then add 1t minced ginger & 2t minced garlic
  • Stir & let boil for 10 or so minutes
  • Once boiling reduce heat to medium & lay the wild cod face down(skin side facing you) in mixture – put lid on
  • Let boil till fish turns white

…take out white fish & ladle sauce on top!

*Serve with seared shishito peppers (logged under recipe tab) and a whole grain. Enjoy!!

Nutritional Info Per serving for Sauce (serves 4): 145 calories – 8 grams fat – 16 carbs – 3.5 gram protein                      
~I excluded the fish from the nutritional info because you can add in as much/little of any white fish, shrimp or scallop…typically half a pound per person.
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