This recipe was inspired by one of our favourite Indian dishes, palak paneer (also referred to as saag paneer). To make vegan, we’ve substituted paneer cheese with tofu.
To create the vibrant green colour we have blanched the spinach (refer to method for a description on this) and puréed with antioxidant packed matcha powder.
We recommend serving with brown rice and a dollop of coconut yoghurt.
- 300 grams fresh spinach, blanched and pureed
- 1 tbsp ginger, grated
- 1 – 2 tsp matcha powder
- 1 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1 onion, finely chopped
- 1-2 green chillies, chopped
- 1 tomato, chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tsp coconut sugar
- 10 curry leaves
- 200 grams soft tofu, cubed
- 1 bunch asparagus (optional)
- Firstly blanche spinach. To blanche, boil spinach for approximately 1 minute, drain, then plunge into very cold water for a further minute and drain (this helps to retain green colour).
- Transfer spinach to blender with ginger and matcha powder, blend until puréed.
- Heat oil in heavy based pan. Add cumin, coriander and fennel seeds. Stir over medium heat for 3-5 minutes. Note: Seeds will splutter.
- Add onion, braise for a further 5 minutes.
- Then add remaining ingredients (except asparagus, tofu and spinach purée) and cook on low heat for approximately 25 minutes, stirring occasionally.
- Add spinach purée, tofu and asparagus and gently stir through. Cook for a further 5 – 10 minutes or until asparagus is tender.
- Serve with coconut yogurt (optional).
Quantity – Serves 2
Provided courtesy of Hannah & Jen, the amazing Mother-Daughter Duo behind Healthy Luxe.
To learn more about them visit their insta @healthyluxe and make sure to tag @healthyluxe and @matcha_maiden in your re-creation of this recipe because we’d love to see and share it!