Garam masala is the only spice used, but because it’s a blend of many, it adds lots of nuances to the dish. A finishing touch of lime juice brightens everything, and creamy, cooling yogurt rounds out this balanced meal.

What you’ll need:
1/2 cup brown basmati rice
1 small-medium yellow onion
3 garlic cloves
0.75 oz ginger (1 inch piece)
1 bunch flat-leaf spinach
1 corn cob
1 teaspoon garam masala
8 ounces vegetable broth
1 package soft sprouted tofu
6 oz 0% Greek yogurt
1 lime
Neutral oil such as safflower, vegetable, canola, etc.
Coarse salt
Freshly ground black pepper

Equipment: Strainer
small saucepan
Large saucepan or small pot

Recipe Steps:
Cook rice

1. Rinse rice in a strainer under running water. Drain, then place rice, a pinch of salt and 3/4 cup water in a small saucepan. Bring to a boil over high heat, then cover and reduce to a simmer. Cook until rice is done, about 25 minutes. Remove from heat and keep covered.

   Prep vegetables

2. Meanwhile, peel and finely chop onion and garlic. Remove skin from ginger, slice, then finely chop. Trim ends off spinach, wash and dry then chop. Remove kernels from corn cob.

   Saute aromatics

3. In a large saucepan or small pot, heat 2 tablespoons oil over medium heat. Add onion, garlic, ginger and corn and season with salt. Cook, stirring occasionally, until onion is tender, 5 minutes. Add garam masala; cook, stirring until fragrant, about 1 minute.

   Add spinach

4. Add broth; bring to a boil over medium high heat. Stir in spinach and season generously with salt and pepper. Reduce heat to medium-low, simmer spinach until soft and liquid is mostly evaporated, about 10 minutes.

   Cut up tofu and lime

5. Drain tofu and cut into 1 inch cubes. Cut lime into wedges.

   Finish curry

6. Gently stir tofu into spinach mixture; serve over rice with lime wedges and yogurt. Enjoy!