Dairy-Free Paneer Curry
Indulge in the flavors of a classic paneer curry—reimagined as completely dairy-free! This comforting recipe swaps traditional paneer with firm tofu, creating a plant-based twist on the beloved Indian dish. Cooked in creamy coconut milk and infused with aromatic spices like garam masala, turmeric, and cumin, every bite bursts with rich, authentic taste. The golden brown tofu cubes soak up the luscious curry sauce, while fresh cilantro and a hint of lemon juice add brightness to the dish. Perfect for vegan and dairy-free diets, this recipe pairs beautifully with steaming basmati rice or warm naan bread, making it an irresistible weeknight dinner or crowd-pleasing addition to your repertoire. Enjoy bold flavors with this easy, 40-minute one-pot wonder!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Coconut oil
- 1 large Onion
- 3 cloves Garlic cloves
- 1 inch Fresh ginger
- 2 medium Tomatoes, chopped
- 400 ml Canned coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Press the tofu to remove excess water. Then cut it into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat. Add the tofu and sauté until golden brown on all sides. Remove and set aside.
Finely chop the onion, garlic, and ginger.
In a large saucepan, heat the remaining tablespoon of coconut oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes until fragrant.
Add the chopped tomatoes and cook until they break down into a thick paste, around 5 minutes.
Stir in the turmeric, cumin, coriander, garam masala, and red chili powder. Cook for 2 minutes, stirring often.
Pour in the coconut milk and bring to a simmer. Add salt and stir to combine.
Add the browned tofu cubes into the sauce and simmer for another 5 minutes, allowing the tofu to absorb the flavors.
Turn off the heat and stir in the lemon juice.
Garnish with fresh cilantro and serve the curry hot with rice or naan.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 33.6 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
