I’m so excited to share this recipe with you all. Indian food is one of my absolute favorites. So much that one of the last non-vegan meals I ate was Saag Paneer from my favorite local Indian Restaurant. Once I made the decision to eat a whole foods plant-based diet, I knew I would have to get more creative in the kitchen and master the art of Indian cooking. Yes, I was extremely intimidated but I knew I couldn’t live without. This is my favorite vegan saag paneer recipe, it beats any restaurant I’ve ever been to. Really! It’s also, of course, super simple to make.
My Favorite Vegan Saag Paneer Recipe
So if your like me and have a thing for Indian food but are intimidated to making it yourself let me assure you that you are completely capable. I made it super easy and taster than ever. Most of the ingredients are probably already in your pantry, just get a few spices and your ready to start cooking.
Traditional the Saag in Saag Paneer is often made with ghee, clarified butter, and heavy cream. This recipe still has the thick and creamy consistence of traditional saag but without the added dairy and heavy oils.
The paneer however is cheese but luckily very closely resembles and taste like tofu. For a long time I even believed paneer to be tofu, crazy huh.
We don’t always add tofu to this dish and if your not a BIG tofu fan, no worries, it taste just as great without it. Lately the family has been requesting to try more tofu dishes. I’m not to happy about this but if your new to adding tofu in your meals and are nervous about the flavor/ consistency, this recipe is perfect to get you started.
One of my favorite things about this recipe is… can you guess? The spinach! Really, I can eat this all the time, raw or cooked, it doesn’t matter. Spinach is full of so many essential nutrients and is great for regulating blood, strengthening muscles, aids in bone mineralization and protects the skin from harmful UV rays.
My kids love this recipes, anyway I can get them to enjoy their greens I take it and make it with a side of your favorite grain and/or cauliflower rice, you are good to go.
- 1 tablespoon coconut oil
- 1 large onion
- 2 tomatoes
- ¼ cup sun-dried tomatoes
- 1 tablespoon Nutritional Yeast
- 1 can coconut milk or 1.5 cups coconut milk
- 1 tablespoon red curry
- 1 teaspoon cumin
- 1 teaspoon ginger or 1 tablespoon grated fresh ginger
- 1 teaspoon garlic powder or 2 garlic cloves
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 3 cups fresh spinach or 2 cups frozen spinach (rinsed)
- 1 lb. extra firm tofu, drained and pressed at least 20 minutes, and cut into 1 inch cubes (optional)
- Heat coconut oil in a large skillet over medium heat. Added chopped onions, cumin and red curry. Sauté until it becomes a thick paste.
- In a high speed blender or food processor, combined ginger, garlic, turmeric, tomatoes, sun-dried tomatoes, and nutritional yeast in food processor. Blend or pulse until smooth consistency.
- Add tomato sauce, garam masala, and salt into your skillet. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 8 minutes, until most of the liquid has cooked off.
- Add coconut milk, and spinach. Allow it to simmer for another 2 minutes. Mixture should be thick and creamy.
- Serve with rice, cauliflower rice and/or naan.
I hope you give this recipe a try and if you do be sure to tag me on Instagram @LiveSimplyNatural or you can always pin it on Pinterest for later. I love seeing what you guys are cooking up in your kitchens. Stay tuned for more healthy plant-based recipes.