Vegan Palak Chicken
Discover the vibrant flavors of Vegan Palak Chicken, a plant-based twist on the classic Indian favorite. This wholesome recipe replaces chicken with golden pan-fried tofu cubes, offering the perfect blend of texture and flavor. A luscious spinach gravy, enriched with creamy coconut milk and aromatic spices like cumin, garam masala, and coriander, forms the heart of this dish. Every bite bursts with layers of earthy warmth, balanced with a hint of citrusy brightness from fresh lemon juice. Quick to prepare and packed with nutrients, this Vegan Palak Chicken pairs perfectly with fluffy rice or warm vegan naan, making it a delightful centerpiece for any meal. Perfect for those craving a comforting yet healthy vegan curry recipe!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 500 grams Spinach leaves
- 1 large Onion
- 1 large Tomato
- 4 units Garlic cloves
- 1 inch piece Ginger
- 200 ml Coconut milk
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
Instructions
Press the tofu to remove excess water. Once pressed, cut the tofu into bite-sized cubes.
In a large pan over medium heat, add 1 tablespoon of vegetable oil. Once hot, add tofu cubes and lightly fry until golden brown on all sides, about 5 minutes. Remove tofu and set aside.
In the same pan, add the remaining tablespoon of oil. Add cumin seeds and let them splutter for a few seconds.
Finely chop the onion, garlic, and ginger. Add them to the pan and sauté until the onion becomes translucent.
Chop the tomato and add it to the pan. Cook until the tomatoes soften and the oil begins to separate.
Add coriander powder, garam masala, turmeric powder, chili powder, and salt. Stir well for 1-2 minutes to cook the spices.
Add the spinach leaves to the pan. Cover and cook for about 5 minutes or until the spinach wilts and becomes tender.
Use an immersion blender to blend the spinach mixture to a smooth consistency. Alternatively, let it cool slightly and use a regular blender.
Return the blended spinach to the pan on medium heat. Add coconut milk and mix well. Simmer for about 5 minutes.
Add the fried tofu cubes and lemon juice to the pan. Stir to coat the tofu evenly with the spinach sauce.
Simmer for another 5 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary. Serve hot with rice or vegan naan.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1201 mg | 26% | |
*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.
