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A Year of Slow Cooking: Indian Spinach and Tofu Crockpot
Ingredients
  • 2 boxes of frozen spinach, drained (I used one chopped, and one whole leaf)
  • 1 pound of extra firm tofu
  • 1 yellow onion, diced
  • 3 smashed and chopped garlic cloves
  • 1 (15-ounce) can garbanzo beans, drained
  • 2 inches of ginger, peeled and grated
  • ½ teaspoon kosher salt (and then more later to taste)
  • 1 teaspoon cumin
  • 1 teaspoon curry
  • 1 tablespoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • ½ cup water
  •  
  • cornstarch (to coat the tofu)
  • butter (to fry the tofu)
Steps
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