Another wonderful Indian curry – this time with spinach and tofu.
In a large skillet, heat ½ inch of oil until hot. Add tofu slices and cook, covered, turning occasionally. Meanwhile, steam the spinach in a large covered kettle. When tofu is cooked, remove pieces from oil with a slotted spoon; reserve leftover oil. In the skillet, add garlic to steamed spinach. Then add curry powder, ginger, fennel, coriander, peppers, cumin, cardamom, and salt. Add tofu and mix well. Drizzle on leftover oil and keep mixture warm over low heat. This dish may also be served at room temperature.