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!

Serves 4

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

1. 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.
2. 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.
3. Add coconut cream, nutritional yeast, onion and spice mixture and blanched kale to food processor. Blend until pureed.
4. Return the mixture to the pan and add the cubed tofu. Heat for 5 – 10 minutes.
5. Serve with cooked rice.