Vegan Paneer Curry
Indulge in the creamy, aromatic goodness of Vegan Paneer Curry—an irresistible plant-based take on the classic Indian dish. This tofu-based curry swaps traditional paneer for golden, sautéed cubes of extra-firm tofu, simmered in a rich, spiced tomato and coconut milk gravy infused with garam masala, turmeric, and cumin seeds. Fresh spinach adds a vibrant touch, while a squeeze of lemon juice balances the flavors beautifully. Perfectly paired with steamed rice or warm naan, this vegan curry is a satisfying, wholesome meal that’s easy enough for weeknight dinners yet special enough for entertaining. Ready in under an hour, it offers a comforting blend of hearty textures and bold, authentic flavors.
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 3 unit Garlic cloves, minced
- 2 teaspoons Ginger, grated
- 400 grams Canned diced tomatoes
- 200 milliliters Coconut milk
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 100 grams Fresh spinach
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Press the tofu for 15 minutes to remove excess water. Cut it into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add tofu cubes and sauté until golden brown on all sides. Remove and set aside.
In the same pan, add another tablespoon of coconut oil. Add cumin seeds and let them sizzle for about 1 minute.
Add chopped onion and sauté until translucent, about 5-7 minutes.
Stir in minced garlic and grated ginger, cooking for 2 more minutes until fragrant.
Add ground coriander, turmeric powder, and garam masala. Cook for 1 minute to toast the spices.
Pour in the canned diced tomatoes. Stir well and cook for 5 minutes until the mixture reduces slightly.
Add coconut milk and salt, and bring the mixture to a simmer.
Return the tofu to the pan, stirring gently to coat with the tomato gravy.
Add fresh spinach and cook until wilted, about 2 minutes.
Stir in lemon juice and adjust seasoning if necessary.
Garnish with fresh cilantro before serving. Serve hot with rice or naan.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.5 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 525 mg | 11% | |
*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.
