Category, DifficultyIntermediate

We’re blessed to have such amazing staff at the happy pear, Santan, is such a talented chef with 20 years experience cooking. We showed us how to make this delicious Palak Paneer using vegan ingredients instead of the stand ingredient.

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Green Paste
 2 red onions
 1 thumb sized piece of ginger
 3 cloves garlic
 200 g washed spinach
 300 ml water
Sauce
 1 tbsp Oil
 1 red onion
 200 g firm tofu cubed
 1 x 400 can chopped tomatoes
 1 x 400 can of butter beans
 2 tbsp curry powder
 1 tbsp garam masala
 1 tbsp cumin powder
 1 tbsp salt
 1 cream from 1x400ml can coconut milk

Instructions
1

First, for the base of the sauce, blend the onions, ginger, garlic, water and the spinach together

2

Put a frying on a high heat with some oil

3

Finely chop the onion, add to the pan, reduce the heat and until brown, a few minutes stirring occasionally, then add the tofu and fry until nicely browned 2-3 minutes stirring occasionally, then add the chopped tomatoes

4

Add the in the green sauce, bring to the boil, the reduce the heat and simmer for 8 minutes

5

Rinse and drain the butter bean and add to the pan with the spices; curry powder, garam masala, cumin powder and salt

6

Stir for a few minutes and then add the cream from the coconut milk

7

Leave to cook and reduce for 5-7 minutes

8

Serve with short grain brown rice or to be more traditional- white basmati rice and your favourite Naan!

Ingredients

Ingredients
Green Paste
 2 red onions
 1 thumb sized piece of ginger
 3 cloves garlic
 200 g washed spinach
 300 ml water
Sauce
 1 tbsp Oil
 1 red onion
 200 g firm tofu cubed
 1 x 400 can chopped tomatoes
 1 x 400 can of butter beans
 2 tbsp curry powder
 1 tbsp garam masala
 1 tbsp cumin powder
 1 tbsp salt
 1 cream from 1x400ml can coconut milk

Directions

Instructions
1

First, for the base of the sauce, blend the onions, ginger, garlic, water and the spinach together

2

Put a frying on a high heat with some oil

3

Finely chop the onion, add to the pan, reduce the heat and until brown, a few minutes stirring occasionally, then add the tofu and fry until nicely browned 2-3 minutes stirring occasionally, then add the chopped tomatoes

4

Add the in the green sauce, bring to the boil, the reduce the heat and simmer for 8 minutes

5

Rinse and drain the butter bean and add to the pan with the spices; curry powder, garam masala, cumin powder and salt

6

Stir for a few minutes and then add the cream from the coconut milk

7

Leave to cook and reduce for 5-7 minutes

8

Serve with short grain brown rice or to be more traditional- white basmati rice and your favourite Naan!

Vegan Palak Paneer

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