Vegan Palak Paneer

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Ingredients

  • 1 large vine tomato, cut in half
  • 1 onion (1/2 a large one or 1 small), cut in half
  • 5 cloves garlic separated (3 whole, 2 crushed)
  • 1 small green chili (optional if you like the heat!)
  • 3 tbsp olive oil for drizzle
  • 1 bag frozen spinach (300 grams)
  • 1/4 cup cashews (soaked if you don’t have a high-powered blender)
  • 1/4 cup water
  • 3 tbsp oil (avocado or another high heat oil)
  • 1 tsp grated fresh ginger
  • 1 tbsp cumin seeds (or mustard)
  • 1/2 tsp turmeric powder
  • 1/4 tsp chili
  • 1 tsp salt (or to taste)
  • juice from half a lemon
  • 1 block extra firm tofu, cubed

Method

  1. Heat oven to 400 degrees.
  2. Place tomato, onion, and 3 cloves of garlic and chili (if using) in a pan with the olive oil drizzled over it.
  3. Cover pan with foil and place in oven for 40 mins.
  4. Remove from oven and let cool.
  5. Place the spinach, the roasted veggies, cashews and water in your blender, add purée, set aside.
  6. Heat oil in a pan over medium heat and add the remaining 2 cloves of crushed garlic, ginger and heat until fragrant.
  7. Add the cumin and sauté until they start to crack.
  8. Add the turmeric, and chili.
  9. Add the spinach mixer and combine.
  10. Add salt and lemon juice and stir.
  11. Add tofu and combine.
  12. Serve with rice or naan.

Nutritional Information

Calories: 308
Carbs: 19g
Fat: 23.8g
Protein: 10g
Sodium: 873 mg
Sugar: 5g

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