Embark on a culinary journey to the vibrant flavours of India with this Spinach and Tofu Curry, or Vegan Palak Paneer, a sumptuous dish that brings the essence of traditional cooking to the vegan table. This hearty and healthy recipe transforms simple ingredients into a feast for the senses, offering a perfect balance of spice, warmth, and nutrition. Crafted with protein-rich tofu and iron-packed spinach, this curry is a testament to the versatility of plant-based cooking. Ideal for a dinner party or a comforting weeknight meal, it showcases the rich tapestry of Indian cuisine without compromising on dietary preferences or nutritional value.
As you dive into the cooking process, you’ll discover the magic of blending raw cashews into a creamy sauce that marries seamlessly with the robust textures of tofu and spinach. Each spoonful is an invitation to savour the lushness of herbs and spices that are hallmark to Indian cuisine.
INGREDIENTS:
- 400g tofu
- 900g frozen spinach, or 300g fresh spinach
- ½ cup raw cashews
- 1 cup water
- 1 tomato, roughly chopped
- 1-2 teaspoons salt, divided
- 1 tablespoon oil
- ¾ teaspoon whole cumin seeds
- 1 brown onion, diced
- 5 cloves garlic, minced
- 1-inch piece of fresh ginger, roughly chopped
- 1 green chili, roughly chopped (remove seeds for a milder heat)
- ¼ tsp black pepper
- 1 teaspoon garam masala
- 1 tsp vegetable stock powder
- 2 tbsp fresh lemon juice (½ lemon)
For serving: Coriander, white rice, and/or bread (roti or flatbread)
INSTRUCTIONS:
- Soak cashews in boiling water for 20 minutes or cold water overnight in the fridge.
- In a large pot of boiling salted water, cook tofu for 2 minutes. Scoop out tofu, reserving water.
- Add spinach to boiling water, blanch for 2 minutes (if using frozen, once spinach has thawed in the water, then cook for a further minute), then transfer to an ice bath or run under cold water to stop cooking and retain a bright color. Squeeze out excess water.
- In a blender, add spinach, cashews, tomato, 1 cup water, ½ tsp salt, ginger, and chili. Blend until smooth.
- In a large pan, heat oil, fry cumin seeds until fragrant (about 30 seconds). Add onion and garlic, cook until soft, about 5 minutes.
- Add spinach sauce, tofu, garam masala, 1 tsp vegetable stock powder, and black pepper. Mix well. Cover and simmer on low heat for about 5 minutes.
- Finish and Serve: Turn off the heat, stir in lemon juice. Check seasoning, add extra salt and pepper if needed.
Nutritional Information:
This Vegan Tofu and Spinach Curry is not only delicious but also packs a nutritional punch. Tofu, the star of the dish, is an excellent source of protein and contains all nine essential amino acids. It’s also a valuable plant source of iron and calcium and contains magnesium, copper, zinc, and vitamin B1. Spinach is loaded with iron, vitamins A, C, and K, and has antioxidant properties. Cashews add a dose of healthy fats and are a good source of magnesium, which is essential for metabolic function. The various spices, such as garam masala, cumin, and black pepper, contribute not only depth of flavor but also contain anti-inflammatory and digestive properties.
Starter and Dessert Suggestions:
To curate the perfect vegan dinner party, begin with starters that are light yet flavourful. A tangy Mango Avocado Salad or Vegetable Samosas served with tamarind and mint chutneys can set the stage for the rich curry. For dessert, consider something cool and refreshing, such as Coconut Milk Panna Cotta with a berry compote or a Cardamom-scented Rice Pudding to balance the warmth of the curry. These starters and desserts will ensure your dinner party is an unforgettable experience, satisfying your guests with a symphony of vegan delights.