Vegan Paneer Curry

Indulge in the rich and creamy flavors of this Vegan Paneer Curry, a plant-based twist on the classic Indian dish! Made with golden, sautéed extra-firm tofu as a delicious alternative to paneer, this curry is simmered in a fragrant tomato and coconut milk base infused with warming spices like cumin, garam masala, and turmeric. Fresh spinach adds a vibrant, nutrient-packed touch, while a squeeze of lemon juice brightens the dish. Perfectly suited for weeknight dinners or special occasions, this vegan curry pairs beautifully with steamed basmati rice or soft naan bread. Ready in under an hour, it’s a wholesome and flavorful recipe that satisfies hearty comfort food cravings while keeping it 100% dairy-free.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Press the tofu for 15 minutes to remove excess water. Cut it into 1-inch cubes.

Step 2

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.

Step 3

In the same pan, add another tablespoon of coconut oil. Add cumin seeds and let them sizzle for about 1 minute.

Step 4

Add chopped onion and sauté until translucent, about 5-7 minutes.

Step 5

Stir in minced garlic and grated ginger, cooking for 2 more minutes until fragrant.

Step 6

Add ground coriander, turmeric powder, and garam masala. Cook for 1 minute to toast the spices.

Step 7

Pour in the canned diced tomatoes. Stir well and cook for 5 minutes until the mixture reduces slightly.

Step 8

Add coconut milk and salt, and bring the mixture to a simmer.

Step 9

Return the tofu to the pan, stirring gently to coat with the tomato gravy.

Step 10

Add fresh spinach and cook until wilted, about 2 minutes.

Step 11

Stir in lemon juice and adjust seasoning if necessary.

Step 12

Garnish with fresh cilantro before serving. Serve hot with rice or naan.

Nutrition Facts

Serving size	(1324.4g)

Amount per serving	% Daily Value*
Calories	1211.6

Total Fat 77.0g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 3.9g
Cholesterol 8mg	0%
Sodium 3065.9mg	0%
Total Carbohydrate 68.2g	0%
Dietary Fiber 24.5g	0%
Total Sugars 35.1g
Protein 72.2g	0%

Vitamin D 0IU	0%
Calcium 3067.9mg	0%
Iron 22.0mg	0%
Potassium 2361.9mg	0%

*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.

Source of Calories

Fat: 55.2%

Protein: 23.0%

Carbs: 21.7%