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
- Heat oven to 400 degrees.
- Place tomato, onion, and 3 cloves of garlic and chili (if using) in a pan with the olive oil drizzled over it.
- Cover pan with foil and place in oven for 40 mins.
- Remove from oven and let cool.
- Place the spinach, the roasted veggies, cashews and water in your blender, add purée, set aside.
- Heat oil in a pan over medium heat and add the remaining 2 cloves of crushed garlic, ginger and heat until fragrant.
- Add the cumin and sauté until they start to crack.
- Add the turmeric, and chili.
- Add the spinach mixer and combine.
- Add salt and lemon juice and stir.
- Add tofu and combine.
- Serve with rice or naan.
- SERVING SIZE:
- 03 - 05 servings
- PREPERATION TIME:
- 1 hour 10 mins
- RECIPE FEATURES:
- Vegan
Nutritional Information
Calories: 308
Carbs: 19g
Fat: 23.8g
Protein: 10g
Sodium: 873 mg
Sugar: 5g
