My Favorite Vegan Saag Paneer Recipe
This vegan saag paneer is a easy way to enjoy the flavorful taste of Indian.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: Serves 4
- Category: Entree, Dinner
- Cuisine: Indian Food
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion
- 2 tomatoes
- 1/4 cup sun-dried tomatoes
- 1 tablespoon Nutritional Yeast
- 1 can coconut milk or 1.5 cups coconut milk
- 1 tablespoon red curry
- 1 teaspoon cumin
- 1 teaspoon ginger or 1 tablespoon grated fresh ginger
- 1 teaspoon garlic powder or 2 garlic cloves
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 3 cups fresh spinach or 2 cups frozen spinach (rinsed)
- 1 lb. extra firm tofu, drained and pressed at least 20 minutes, and cut into 1 inch cubes (optional)
Instructions
- Heat coconut oil in a large skillet over medium heat. Added chopped onions, cumin and red curry. Sauté until it becomes a thick paste.
- In a high speed blender or food processor, combined ginger, garlic, turmeric, tomatoes, sun-dried tomatoes, and nutritional yeast in food processor. Blend or pulse until smooth consistency.
- Add tomato sauce, garam masala, and salt into your skillet. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 8 minutes, until most of the liquid has cooked off.
- Add coconut milk, and spinach. Allow it to simmer for another 2 minutes. Mixture should be thick and creamy.
- Serve with rice, cauliflower rice and/or naan.
Notes
Optional: Heat oil in another large skillet over medium-high heat. Add chopped tofu. Cook about 10 minutes, until tofu cubes begin to brown lightly and crisp up, tossing to ensure even cooking on all sides.
Nutrition
- Calories: 477
- Sugar: 4.9g
- Fat: 37.8g
- Saturated Fat: 24.5g
- Carbohydrates: 20.4g
- Fiber: 7.1g
- Protein: 24.7g
