Tofu Spinach Curry (Saag Paneer)

Vegan at HeartLunch and Dinner


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.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dinner, Lunch
Cuisine: Indian
Servings: 3
Calories: 419kcal


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. 


Nutritional Information:
Calories: 419, Fats: 35g, Protein: 15g, Net Carbs: 10g