Vegan Palak Paneer

Zutaten

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

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