I love Indian food! Whilst traveling in India, eating three meals every day of this glorious cuisine, I thought I had arrived. Since my SIBO diagnosis it seemed it would be a long while before I could enjoy the food I love. That is, until I figured out how to rework it. Here is my SIBO friendly take on Palak Paneer. You’re welcome!
2 bunches of kale, washed and de-stemmed
1 bunch of green onions, washed, chopped and white parts removed
1 brick of firm tofu, cubed
1 chili pepper
1 tbsp olive oil
1 tsp cumin seeds
1 tbsp turmeric
1 tbsp fresh ginger, diced small
1 tsp garlic infused olive oil
1 – 2 tsp paprika
1 tbsp ground coriander
1 tsp ground fenugreek
1 tbsp garam masala
1 can coconut cream
2-3 tbsp nutritional yeast
2 tsp salt
*Serve with cooked rice
- Boil a large pot of water and blanch the kale for 1 -3 minutes until bright green and wilted. Drain in a colander and rinse with cool water.
- Heat oil in same pan and add cumin seeds when hot. Once they are popping, add the green onion, chili pepper, garlic oil, ginger and spices. Cook for another minute.
- Add coconut cream, nutritional yeast, onion and spice mixture and blanched kale to food processor. Blend until pureed.
- Return the mixture to the pan and add the cubed tofu. Heat for 5 – 10 minutes.
- Serve with cooked rice.