Vegan Palak Spinach Curry
Ingredients
- 300g frozen spinach (or 250g fresh)
- 2 tomatoes (or 120g canned)
- 200 ml plant milk
- 1-2 tbsp olive oil
- 1 small onion
- 1-inch chunk of ginger
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt and pepper to taste
- 1-2 tbsp almond butter or tahini
Preparation
Roughly blend tomatoes, spinach and plant milk. If spinach is still frozen, heat the milk beforehand.
Sauté onion with a bit of olive oil until translucent, then add ginger and spices and fry for 30 seconds.
Add the spinach mixture and let it simmer for about 10 minutes. Season with salt and pepper to taste.
For a creamier consistency, add some almond butter or tahini.
Serve with brown rice and vegan paneer or tofu. Sauté a block of tofu in olive oil and then deglaze it with a mixture of water, soy sauce, maple syrup, smoked paprika, and chili powder.
Notes
Each portion with rice and tofu provides 742 kcal, 37g protein, 66g carbohydrates, 34g fats, and 16g fiber. It is high in folate, vitamin B2, vitamin K, vitamin A, iron, potassium, and other minerals.
