Vegan Palak Paneer

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).

R267 Vegan Palak Paneer
R267 Vegan Palak Paneer

Vegan Palak Paneer

4 servings
30 minutes


  • 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
  • salt
  • 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


  1. Heat a pot of salted water and cook rice as instructed on the packaging.
  2. Peel and chop ginger, onion and garlic clove. Wash and cut chili.
  3. Wash baby spinach and heat coconut oil in a big pan. Add baby spinach, ginger, onion, chili and the garlic clove.
  4. Spinach must wilt off thoroughly. Now add the spices and fry for another 2-3 min.
  5. 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.
  6. Cut tofu into cubes and fry in a pan with coconut oil and nutritional yeast until golden brown.
  7. Serve rice with tofu and spinach sauce and top with fresh ginger and curry powder.
R267 Vegan Palak Paneer
R267 Vegan Palak Paneer
R267 Vegan Palak Paneer

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