I had spinach. I had tofu. Then I had this.

I had frozen spinach that needed to leave the freezer. I had some tofu in the fridge. I googled this and made it with the ingredients on hand. Some homemade chapati on the side, perfection.

Palak Da Saag with Tofu 

INGREDIENTS: 
2 C frozen spinach
1 t. sugar
8 green chilis – small Indian variety
1 onion – finely chopped
1 t. ginger-garlic paste
1 t. garam masala
15 cashews (soak in hot water for two hours and grind into thick paste)
15 tofu cubes (grilled or pan-fried to light golden)
2 T. lime juice
1/2 t. turmeric
Salt to taste
1 T. oil and 1 T. ghee

PREPARATION: 
Thaw frozen spinach. Bring water to boil in saucepan. Add spinach and little salt and sugar. Boil for 5-7 minutes. Drain water and let spinach cool. Once cooled, puree in food processor or blender with little water and chilis. Grind to coarse paste by adding a pinch of salt and sugar. In skillet heat oil and ghee.

Add chopped onion and sauté to golden brown. Add and fry ginger-garlic paste for few seconds. Add pureed spinach-green chili and 1/2 cup water. Stir in cashew paste, garam masala, turmeric and salt. Mix thoroughly. Cover and simmer for about 10 minutes on medium-low heat. Before turning off the heat, add tofu and sprinkle in lime juice.

 ***I made this without the chilis, ginger-garlic paste and cashews, and it tasted delicious!

Curried Lentil Soup

I just made this...and now I can't wait to eat this. I found this recipe on Bon Appetit's website as a top vegetarian recipe from 2010. I have a feeling it will get better with age, as many curries do.

CURRIED LENTIL SOUP:

Ingredients:
3 T. olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 T. (or more) curry powder
1 C. French green lentils
4 1/4 C. (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 T. fresh lemon juice
2 T. (1/4 stick) butter (I used Earth Balance)
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Preparation:
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead.

Cool, cover, and refrigerate. Rewarm before continuing. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.