Vegan Paneer Curry

This is  vegan version of one of my very favorite Indian dishes with some extra vegetable power.

Vegan Paneer Curry

  • 1 package extra firm tofu, drained very well and cut into cubes
  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 1 bell pepper, chopped
  • 1 serrano pepper, minced
  • 2 tbsp fresh ginger, grated
  • 1 28oz can no salt added diced tomatoes
  • 1 cup cooked chickpeas
  • 3/4 cup peas
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tsp kosher flake salt

Heat the olive oil in a large saucepan. Add the onion and cumin and cook for 8-10 minutes, until the onion begins to brown. Add the bell pepper, serrano pepper, garlic, and ginger. Cook for about 1 minute. Add the tomatoes, turmeric, coriander, salt, garam masala, and tofu. Simmer for 15-20 minutes, and serve over brown rice.

About alimental

I am a recent college grad who loves preparing and eating good, healthy food. I live in Milwaukee with my husband and our two cats.
This entry was posted in Dinner. Bookmark the permalink.

2 Responses to Vegan Paneer Curry

  1. Steve Voss says:

    “Beastly” Nachos
    hmmmm
    has a rather carnivorous ring to it. Sounds good to me, and they do look mahvelous
    you rock! Happy Easter weekend.

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