Butter Masala & Rice

You Will Need:

• 1 cup rice

• 1 packet firm tofu (or 1 chicken breast, diced)

• 1 brown onion

• 1 carrot

• 2 cloves garlic

• 1 bag baby spinach leaves

• 2tsp ground coriander

• 1.5 tbs ground cumin

• 1.5 tbs garam masala

• 2 tsp tumeric

• 2 tsp mustard powder

• 2 tsp salt

• 1 tsp ground black pepper

• 1/4 tsp cayenne pepper (can add more to make it spicier)

• 1 tbs tomato paste

• 1 cup cooking cream

• 1 tablespoon butter

• 1/4 cup fresh chopped coriander

• 2 tablespoons flaked almonds

• Olive oil

How To Make:

1. Cook the rice:
   In a medium saucepan, bring salted water to a boil. Add rice, stir, cover, and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and water is absorbed, about 10 minutes.

2. Prepare the ingredients:
   While the rice is cooking, finely chop the brown onion and garlic. Thinly slice the carrot into half-moons. Roughly chop the baby spinach leaves.

   • If using tofu, cut into 2cm cubes and pat dry with paper towels.

   • If using chicken, dice into bite-sized pieces.

3. Cook the protein:
   Heat a large frying pan over medium-high heat with a drizzle of olive oil.

   • If using tofu, cook for 4-5 minutes, turning occasionally, until golden and slightly crispy. Remove and set aside.

   • If using chicken, cook for 5-7 minutes until golden and cooked through. Remove and set aside.

4. Cook the veggies:
   In the same pan, add a little more olive oil if needed. Cook the onion and carrot until softened, about 4-5 minutes. Add the garlic and spices and cook for 1 minute until fragrant.

5. Make the masala sauce:
   Stir in the tomato paste and cook for 1-2 minutes until darkened. Add the cooking cream and 1/2 cup of water. Stir to combine and bring to a simmer. Reduce heat to medium and cook for 2-3 minutes until slightly thickened. Season with salt and pepper.

6. Combine and serve:
   Add the cooked tofu or chicken and baby spinach to the sauce. Stir until the spinach is wilted. Serve over basmati rice and garnish with flaked almonds and torn coriander leaves.