Vegan Palak Paneer
Serves: 6 • Total Time: 30 minutes • FODMAP rating: medium to high
An easy flavorful, and filling Indian dish! Made with tofu instead of cheese. Gluten-free, dairy-free, vegan and delicious! You can use coconut cream instead of cashews to keep the FODMAP rating lower.
Ingredients
10 ounces spinach (I use frozen spinach but you can use 8 cups fresh spinach loosely packed)
1 package extra firm tofu
1/2 cup raw cashews (or coconut milk)
1 1/2 inch of ginger
1 1/2 cups veggie broth
14 oz can diced tomatoes
1 onion, diced
4 cloves garlic
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons garam masala
Dash or soy sauce or salt to taste
optional add in: 1-2 teaspoons curry powder for a little more flavor (at the end)
garnish with the juice of 1/2 lemon or lime, and cilantro or parsley (and fenugreek leaves if you have them)
3-5 cups of rice depending on personal preference
Instructions
Start cooking your rice. Next thaw your spinach in the microwave, (or boil your fresh spinach). Cube tofu then boil for 2-5 minutes. Add thawed or cooked spinach, cashews, ginger, veggie broth, and diced tomatoes to a blender and blend until smooth. Next, water sauté your onion and garlic over medium heat, then add all the spices until they become fragrant. Next you will add the spinach mixture and tofu. Cook for about 5 minutes. Salt and pepper to taste. (or add soy sauce instead and possibly a dash of curry powder) Garnish with lemon or lime juice and cilantro. Serve over rice.
*Don’t forget to preload on vegetables before you eat.
*FODMAP Swaps: take out garlic and onion if there is a sensitivity to those foods or use the green part of green onions. Swap cashews for coconut milk.
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