#spinachcurry

Saag aur Makki ki Roti⁣ 🌽🍃

spicy spinach curry topped with vegan butter + traditional cornflour flatbreads.

With tofu instead of paneer, this is a vegan take on the traditional Indian dish Palak Paneer. When you mix creamy spinach curry with spiced tofu, you get a tasty and filling meal.

Ingredients: 400g firm tofu, pressed and cubed. 200g spinach leaves, washed and chopped. 1 large onion, finely chopped. 3 cloves garlic, minced. 1-inch ginger, minced. 2 green chilies, chopped. 1 cup coconut milk. 1 tablespoon olive oil. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon garam masala. Salt to taste.

Instructions: Set a pan on medium heat and add the olive oil. Put in the cumin seeds and let them pop. Put in the chopped onions and cook them until they become clear. Cut up some garlic, ginger, and green chilies and add them. Saut for one more minute. Garam masala, turmeric powder, and coriander powder should all be added. Mix well. Put in the chopped spinach leaves and cook them until they wilt. Put the ingredients in a blender and blend them until they form a smooth paste. Put the paste back in the pan and add the coconut milk. Mix it well, then let it cook. Add the cubed tofu to a different pan that has olive oil that is hot. You can add salt and curry powder to the tofu too. Cook until all sides are just barely browned. Mix the curried tofu into the spinach. Mix everything together slowly. Add five more minutes of simmering time to let the flavors mix. If you need to, change the seasoning. Hot rice or naan bread should go with it.

Prep Time: 20 minutes

Cook Time: 25 minutes

A flavorful vegan spinach curry cooked in aromatic spices and creamy coconut milk.

Ingredients: 500g spinach leaves. 2 tablespoons oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, minced. 2 tomatoes, chopped. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder. 1/2 teaspoon garam masala. Salt to taste. 1 cup coconut milk.

Instructions: Clean the spinach leaves well and cut them up. Set a pan on medium heat and add oil. Cut up some onions, garlic, and ginger and add them. Cook the onions until they become clear. Put in chopped tomatoes and cook them until they get soft. Add salt, chili powder, coriander, turmeric, ground cumin, and mix well. Put in the chopped spinach leaves and cook them until they wilt. Add the coconut milk and let it cook for 5 to 7 minutes. Make the seasonings taste better. Warm it up and serve it with bread or rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

Palak Paneer – Creamy Spinach & Cottage Cheese Curry

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