This is a vegan version of the indian spinach curry "Palak Paneer". It uses tofu instead of the traditional indian cheese. The spinach curry is creamy & delicious and rich in iron!
Course Main Course
Cuisine Fusion, Indian, Vegan
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 2people
Calories 437kcal
Author Bianca Haun |Â Elephantastic Vegan
Ingredients
Tofu 'Paneer'
12ozfirm tofu
2teaspoonscanola oil(or any other neutral plant-based oil)
Cut the tofu in cubes. Bring a large pan to high heat, add the oil, cubed tofu, curry powder, and kala namak. Give it a stir. Let it cook until the tofu is golden and with slightly crispy edges. Set aside the tofu in a bowl.
In the same large pan, add the spinach and cook it until it wilted (you might have to work in 2 batches because it's a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.
Use a handheld blender to blend the spinach curry.
Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.
Then add the tofu paneer to the spinach curry, give it a quick stir, and it's ready to serve! Basmati rice and homemade naan are THE perfect side dishes!