For a very long time, it was clear to me, that we need a recipe for vegan Palak Paneer on the blog. And it's an act of pure self-interest and envy. Until now, I haven't found a restaurant that serves Palak Paneer without milk or cheese. It also means: I've never eaten vegan Palak Paneer before. A great pity, since I am a spinach lover and a fan of Indian cooking. So here is my recipe for vegan Palak Paneer for you (and me, haha).
Vegan Palak Paneer
- 400 g (14.1 oz) rice
- 400 g (14.1 oz) tofu
- 2 tbsp coconut oil
- 2 tbsp nutritional yeast
- 500 g (17.6 oz) baby spinach
- 1 onion
- 2 garlic cloves
- 25 g (0.8 oz) ginger
- 2 EL Kokosnussöl
- 1/2 green chili
- 2 tbsp garam masala
- 1 tsp ground cumin
- 2 tbsp curry powder
- 1 tsp paprika powder
- 150 ml (0.6 cups) sieved tomatoes
- 1 tbsp agave syrup
- 50 - 100 ml (0.2 - 0.4 cups) coconut milk (can)
- 1/2 lemon
- Heat a pot of salted water and cook rice as instructed on the packaging.
- Peel and chop ginger, onion and garlic clove. Wash and cut chili.
- Wash baby spinach and heat coconut oil in a big pan. Add baby spinach, ginger, onion, chili and the garlic clove.
- Spinach must wilt off thoroughly. Now add the spices and fry for another 2-3 min.
- Transfer spinach into a high container and purée thoroughly. Transfer spinach sauce back into the pan and add coconut milk, agave syrup, sieved tomatoes, salt and lemon juice. Season again, if you like to.
- Cut tofu into cubes and fry in a pan with coconut oil and nutritional yeast until golden brown.
- Serve rice with tofu and spinach sauce and top with fresh ginger and curry powder.