Tofu Spinach Curry (Saag Paneer)
A delicious vegan keto take on an Indian classic, this curry is simple, bursting with flavor and full of nutrition.
For the Tofu
- 2 tbsp Coconut oil
- 300 g tofu
- 1/2 tsp cumin
- 1/2 tsp garam masala
- 1/2 tsp cayenne pepper
- 2 cloves garlic (crushed)
For the Spinach Curry:
- 400 g frozen spinach (thawed)
- 1 Tomato
- 200 ml coconut cream
- 4 cloves garlic
- 1 tbsp crushed ginger
- 1/4 tsp garam masala
- 1/4 tsp salt
- a pinch of red pepper flakes
Cut the tofu into 1 inch long strips. Lay down a cotton tea towel and place the tofu on top. Folder the tea towel over onto the tofu and press down to drain the moisture. Do this for a minute or two, rolling the tofu over once to get all the sides.
Heat 1 tbsp of coconut oil in a pan on medium high heat and add the tofu. Cook for 10 minutes or until golden brown stirring frequently.
In the mean time Add all of the ingredients for the spinach curry into a blender and puree until smooth.
Add the garlic to the pan with 1 tbsp of coconut oil and fry for 3 minutes. Add the spinach curry.
Cook for a further 5 minutes to let the flavors absorb. Serve immediately.
Calories: 419, Fats: 35g, Protein: 15g, Net Carbs: 10g