|Tags:||Gluten free, Healthy, High protein, Low budget, Nut free, Quick recipes|
|Preparation time:||preparations 10 minutes, cooking 15 minutes, total 25 minutes|
For this palak paneer recipe (Indian spinach curry) I took some cues from Vegan Richa, the queen of vegan Indian food. Tofu takes the place of the chewy paneer cheese and this works remarkably well!
This dish looks impressive, but it is super quick and easy to make, especially with the few small shortcuts I take. Just sauté the tofu and spices, blend the veggies, add them to the skillet, simmer and serve! It is tasty and filling enough to eat on its own, but it's even better with rice or some toasted flatbread.
In addition to being very tasty and simple to make, this recipe is also a nutritional powerhouse, with the entire RDA for calcium and over half the RDA of iron, selenium and zinc in a single serving!
- 1 tablespoon vegetable oil
- 14 oz / 400 g firm tofu, pressed and cubed
- 14 oz / 400 g frozen spinach, thawed
- 1 tomato, chopped
- 1/2 cup / 120 ml coconut milk
- 4 cloves garlic (or 2 teaspoons garlic powder)
- 1 inch of ginger, minced (or 2 teaspoons ginger powder)
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt or to taste
- a pinch of red pepper flakes
Heat the oil in a large skillet and sauté the tofu cubes until they are golden brown on most sides. In the mean time, blend the spinach, tomato and coconut milk until smooth. Add the spices and salt to the skillet and sauté for a minute. Lower the heat and stir in the spinach mixture. Allow to simmer for another minute or two and it's done! Serve with a little extra coconut milk if you like.