Spinach and tofu curry
with basmati rice, coconut milk and sriracha sauce
Also known as 'Palak Paneer', this Indian curry is traditionally made with spinach, onion, tomato, spices and paneer (a typical Indian type of cheese). Our vegan version replaces the cheese by tofu.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, soya
Utensils:
Hand blender / Food processor
Ingredients
Spinach
Garlic
Onion
Ginger
Plum tomato
Sriracha sauce
Cashew nuts
Nutritional yeast
Tofu
Brown basmati rice
Indian spices
Coconut milk
Cayenne pepper powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3929
939
51
14
92
11
17
47
0
393
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Bring plenty of water to a boil in a pot and cook the rice for 12-15 minutes. Drain the water and set aside. Hydrate the cashew nuts in a cup of boiling water for 10 minutes and set aside.
2.
For the spinach curry: wash the vegetables. Peel and finely chop the onion, garlic and ginger. Chop the tomato. Heat 2 tablespoons of oil in a frying pan and cook the vegetables seasoned with the Indian spices and cayenne to taste for 4 minutes. Add the chopped spinach and let it cook for another minute. Place everything in a food processor or a mixing jar and add the drained cashew nuts, the nutritional yeast, the sriracha, coconut milk and salt and pepper to taste. Blend it to a smooth mixture and place it back into the pot. Let it cook over low heat.
3.
Cut the tofu into cubes of 1cm. Heat 1 tablespoon of oil in a frying pan and sauté the tofu cubes until they start to brown. Add the spinach sauce and let it cook for another 3 minutes.
4.