Vegan Palak Paneer !
Chloe Ella Wheatland Ding- Jan 14
- 1 min read
My take on Palak Paneer, minus the paneer and plus tofu. It’s rich, flavourful and packed with both spinach and protein for a hearty mid-week dinner. I recommend topping with natural coconut yoghurt for added creaminess and to reduce the spice 🌶️
tofu “paneer”:
- 500g firm tofu, pressed, drained and diced
- 1 tbsp olive oil
- 1 tbsp tamari
- 2 tbsp nutritional yeast
- 1 tsp curry powder
- 1 tsp vegetable stock powder
- pinch of salt and pepper
curry:
- 5 cups spinach
- 1/2 cup cashews, soaked in hot water for 10 minutes and drained
- 1 tbsp olive oil
- 1 brown onion, diced
- 2 cloves garlic, diced
- 1/2 tbsp ginger paste
- 1 tsp cumin seeds
- 1 serrano pepper, diced
- 2 tomatoes, diced
- 1/3 cup vegetable broth
- 1/2 cup full-fat coconut milk (plus more if needed)
- pinch of salt and pepper
masala:
- 1 tbsp coconut or olive oil
- 2 tsp curry powder
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1 tbsp olive oil
garnish:
- coconut yoghurt
- coriander
- toasted cashews
METHOD PINNED IN COMMENTS
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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