Vegan palak paneer - spinach paneer curry

Say hello to my vegan take on one of the most popular Indian dishes of all time. Ladies and gentlemen, I present you a healthy vegan version of everyone's favourite palak paneer - Indian spinach and cheese curry. Palak paneer is a popular North Indian side dish, but as you know, vegans love to turn side dishes into the main course. In this easy vegan recipe, we're going to replace paneer (Indian cottage cheese) with Quorn or tofu pieces - whatever you prefer - as both make excellent vegan paneer substitutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook spinach for 5 minutes, drain and set aside.

Step 2

Dice onions and tomatoes. Crush ginger and garlic.

Step 3

Saute onions, ginger and garlic in a bit of olive oil for 5 minutes.

Step 4

Add tomatoes and a bit more water and saute until tomatoes soften.

Step 5

Add salt and all spices. Simmer for 5 – 7 minutes.

Step 6

Try to squeeze the excess water from the boiled spinach. Roughly chop the spinach on the chopping board. There are two ways to cook Palak panner: dry or with spinach puree. We’re going to make the dry version.

Step 7

Add chopped spinach to the fried onions and tomatoes and cook on a low light for 10 minutes. Add a tiny bit of water. Stir occasionally and keep checking as it's easy to burn the spinach!

Step 8

Fry Quorn Vegan Pieces in 2 tbsp of olive oil, until they turn golden brown. For a healthier version of this dish just skip this step and add raw, unfried Quorn Vegan Pieces directly to the curry.

Step 9

Add Quorn Vegan Pieces to spinach. Simmer with the lid on for about 10 minutes, until Quorn Vegan Pieces are cooked and soak up all the spices. If everything's getting too dry and spinach gets stuck to the bottom of the pot, add a tiny bit of water.

Step 10

Your palak paneer is ready! It will taste amazing with your favourite rice and vegan naan. Garnish with coriander and chilli flakes.

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