Today I have a request right up front. If the Recipe I present today is not 100% authentic Indian, then please do not hold it against me. It is simply my personal interpretation of the original Palak Paneer and is even more vegan . All joking aside, I’ve already seen several comments from readers who have asked themselves what is authentic about my recipes? Honestly, I can’t always give a blanket answer to that, because most of the time I get an original recipe and remake it exactly how I like it. In doing so, it may no longer be true to the original cuisine, but WHO CARES? The main thing is that it tastes good, is healthy and inspires many people to eat more varied food.
Indian vegan cuisine, who’s in?
Our dish today stands out especially for its intense color. The intense green owes this vegan curry the fresh Spinach from which we first together with onion, garlic and Ginger conjure up a great sauce. This is done quickly and easily in the High Speed Blender, perfect!
As a second step we need Tofu , some starch, a pan, onion, some oil, curry powder, cumin, garam masala, salt, tomato pieces and beans. Together with the spinach sauce, we boil it all down to a wonderful curry.
Finally, this super delicious dish is finished with coconut milk, lime juice, maple syrup and tamari. Tamari? Yeah right, it’s not Indian, but it goes with it and it tastes good. 30 minutes and we are ready to feast!
Green, Green … vegan palak paneer
Ideal companion to this Curry are basmati rice, brown rice and fresh naan bread.
Here are a few tips on the side:
- If you don’t have white beans in the house, you can also use lentils or chickpeas. Legumes ensure that you’re getting a good serving of plant-based protein and plenty of healthy fiber.
- Instead of canned tomatoes also works passata or fresh juicy tomatoes
- If you do not have fresh spinach in the house, you can also use frozen
- Simply spice up nutrient content? With seeds and kernels! In addition to pepper and salt, there is now always a small selection of seeds and kernels on my table. Sunflower seeds, pumpkin seeds, sesame seeds and hemp seeds are my absolute must haves. Simply sprinkle over the dish as a topping and voilá!
Simple Spinach Curry Palak Paneer (30 minutes):
- Especially rich in vitamin C
- Mild tart
- Easy to manufacture
Let’s get started with this delicious vegan spinach Curry which you can find under 30 minutes ready. I wish you a lot of fun with the re-cooking and am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Simple Spinach Curry Palak Paneer (30 minutes)
FOR THE SPINACH SAUCE:
- 300 g Spinach Note : It is best to use baby spinach, the large spinach leaves with stalks can become bitter when overcooked.
- 110 g red onion chopped, 2 pieces
- 6 g Garlic cloves peeled, 2 cloves, or 1 tsp garlic granules
- 10 g Ginger peeled and grated, 2 tbsp.
- 300 ml Water for dilution
FOR THE SPINACH CURRY:
- 15 ml Frying oil or other high heat oil 1 TBSP.
- 200 g Tofu natural dry pressed and cut into pieces, 1 package
- 25 g Cornstarch 2 tablespoons (optional), this makes the tofu crispier when fried
- 55 g red onion 1 piece
- 400 ml Tinned tomato pieces alternatively tomato passata
- 265 g white beans- drained* 1 can or jar of 400g, alternatively lentils or chickpeas
- One chili pod to taste or 1 Bird Eye Chili Remove seeds for less sharpness
- 1 EL Curry paste I have used red, but it also works green
- 1 tbspn Curry powder
- 1 tbspn Cumin
- ½ tbspn Garam Masala can be bought ready as a spice mixture, if not at hand leave out
- 1 tbspn Sea salt
- 15 ml Lime juice 1 TBSP.
- 15 ml maple syrup 1 TBSP.
- 15 ml Tamari 1 TBSP.
- 400 ml Canned coconut milk – equivalent to one can omit if not at hand, but provides a great creaminess and supports the aroma of the spices
- Fresh coriander leaf
- Basmati rice
- Brown whole grain rice
- Freshly baked naan bread
- Seeds and kernels at will
- Chili pods
- If serving rice, cook according to package directions. Set aside.
- Combine all ingredients for the Spinach sauce Place in a high-powered blender and blend until a uniform liquid is formed. Set aside.300 g Spinach, 110 g red onion, 6 g Garlic cloves, 10 g Ginger, 300 ml Water for dilution
- Remove tofu from package and press dry with a clean kitchen towel. Cut into pieces. (Optional) Place starch in a small bowl and toss tofu pieces in it until everything is evenly coated with starch.200 g Tofu natural, 25 g Cornstarch
- Meanwhile, heat a medium frying pan with oil. Briefly sauté onion and add tofu. Sauté for about 2-3 minutes until everything is lightly golden brown.15 ml Frying oil or other high heat oil, 55 g red onion
- Add the tomatoes and deglaze once with the spinach sauce. Turn heat down to medium.400 ml Tinned tomato pieces
- Add beans, chili, curry powder, curry paste, garam masala and sea salt and stir vigorously once.265 g white beans- drained*, One chili pod to taste or 1 Bird Eye Chili, 1 EL Curry paste, 1 tbspn Curry powder, 1 tbspn Cumin, ½ tbspn Garam Masala, 1 tbspn Sea salt
- Add lime juice, maple syrup, tamari and coconut milk and stir well again.15 ml Lime juice, 15 ml maple syrup, 400 ml Canned coconut milk – equivalent to one can, 15 ml Tamari
- Simmer for 10-15 minutes over medium heat.
- At the end of the cooking time, briefly taste and season if necessary.
- Portion onto 4 plates, serve with desired accompaniments and enjoy.Fresh coriander leaf, Basmati rice, Brown whole grain rice, Freshly baked naan bread, Seeds and kernels at will, Chili pods
- Too much done? Works great for freezing (use within 1 month) Defrost with a little liquid in a pot or ideally in a steamer.