INSTRUCTIONS
In a large pot, heat sunflower oil and sauté the onion, garlic, and mushroom for 8 minutes on low heat.
Add the turmeric, cumin, and garam masala to the veggies and saute for a few more minutes.
In a blender add the coconut milk, canned tomatoes, bell pepper, yogurt, and combine until smooth.
Add the sauce from the blender to the pot along with the tofu. Simmer for 15 minutes.
5 minutes before serving add the spinach and cilantro to the pot and cover.
Add Black pepper and cayenne pepper if desired, and serve over basmati rice!
