Creamy spinach curry with crispy tofu

Name: Creamy spinach curry with crispy tofu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 cups firmly packed (250 g) spinach leaves, or 1½ cups (200 g) thawed frozen spinach; 2.5 cm ginger, finely chopped; 4 garlic cloves, finely chopped; 1 small white onion, diced; 1 cup (250 ml) plant milk; ½ cup (125 ml) vegetable stock; 1 tablespoon nutritional yeast; 1 block (300 g) extra-firm tofu, pressed and cut into cubes; soy cream or vegan yoghurt, shredded ginger and lime wedges, to garnish; 1 red chilli, deseeded and sliced; 1 large tomato, diced; ½ teaspoon salt; 1–2 teaspoons white sugar; 1 teaspoon ground cumin; 1 tablespoon vegetable oil; 1 teaspoon garam masala; 2 tablespoons nutritional yeast

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

This is a plant-based version of palak paneer. Tofu is a wonderful substitute for mild and milky paneer cheese – you won’t miss the cheese! If you are using frozen spinach for this, thaw it in the microwave for 3–5 minutes or let it defrost at room temperature, then place in a sieve and use your hands to squeeze out as much of the water as you can before measuring.