
This spinach tofu curry is a vegan version of Palak Paneer. Infused with healthy spices, onion, ginger, and garlic, vegan palak paneer is a delicious, hearty dish you crave in winter. Serve with rice, naan, or a simple salad.
Serving Size: 6
Ingredients for Pan Fried Tofu
- Firm Tofu, 12-14 oz, cut into bite-sized cubes
- Garam masala, ½ teaspoon
- Sea salt, ½ teaspoon
- Coconut oil, 1 Tablespoon, for pan frying tofu
Ingredients for Spinach Curry
- Spinach, about 500 gram or 1 pound, thoroughly washed
- Coconut oil, 2 Tablespoon
- Ground cumin, ½ teaspoon
- Bay leaf, 1
- Onion, 1, finely chopped
- Garlic, minced, 1 Tablespoon
- Ginger, minced, 1 Tablespoon
- Ground fenugreek, 1 teaspoon
- Garam masala, 1 teaspoon
- Coriander, ½ teaspoon
- Turmeric, ¼ teaspoon
- Sea salt, ½ teaspoon
- Black pepper, ½ teaspoon
- Cayenne pepper, pinch, optional
- Coconut cream, 160 ml or ⅔ Cup
- Lemon wedges for garnish
- Cilantro or parsley, chopped, for garnish
Instructions for Vegan Palak Paneer
1.In a bowl, mix garam masala, sea salt, and tofu cubes.
2.Heat a skillet over medium heat. Add coconut oil and pan fry tofu cubes on each side until golden. Set aside.
3.Bring a large pot of water to a boil. Put spinach in the pot in batches. Cook each batch for a couple of minutes until wilted. Drain it and rinse with cold water. Set aside.
4.Puree the spinach in a blender or food procesor. If necessary, add some water to the spinach.
5.In a large pot over medium heat, melt coconut oil. Add ground cumin and bay leaf until fragrant. Add onion and cook for several minutes until softened. Add garlic and ginger and stir fry for 1 minute.
6.Add spices and the spinach puree. Stir occasionally over a medium heat.
7.Add coconut cream and throw in the pan fried paneer and mix. Add more salt or pepper if desired.
8.Serve with lemon wedges and cilantro or parsley for garnish.
Watch How to Make Vegan Palak Paneer
Other Vegan Recipes You Might Like
- Bean Salad
- Broccoli Garlic
- Chickpea Cauliflower Curry
- Chickpea Meatballs in Creamy Curry Sauce
- Cranberry Rhubarb Sauce
- Crispy Chickpea Salad
- Dried Cranberry
- Eggplant Chickpea Stew
- Eggplants in Sesame Dressing
- Eggplant Lentil Salad
- Garlic Spinach
- Lentil Curry
- Miso Glazed Eggplant
- Peach Salsa
- Pea Tips Stir Fry
- Roasted Vegetables
- Salt and Pepper Tofu
- Stir Fried Bok Choy
- Strawberry Chia Jam
- Strawberry Popsicle
- Sweet and Sour Tofu
- Tofu with Spicy Sauce
- White Bean Dip
- Wreath Salad