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Spinach and Paneer Curry

Vegetarian Vegan Indian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 15 minutes
Cost per serving: 2,50 €
Energy: 580 kcal / serving

Instructions

  • 1.   In the bowl of a blender, blend
    the washed and sorted spinach,
    the garam masala, cumin, curry,
    ginger, plant-based cream, and 20 cl
    of water. Add a pinch of salt.
    Wash and slice the celery into pieces
    about 1 cm thick.
    Heat some sesame oil in a pot and
    brown the diced tofu.
    Add the celery and continue cooking
    for a few more minutes.
    Then pour in the blended mixture,
    and add the white beans.
    Let simmer for about 10 minutes.
    Taste and adjust the seasoning
    if necessary.

Ingredients for servings

  • 100 g of fresh spinach
  • 100 g of tofu
  • 50 g of canned white beans (drained weight)
  • 20 cl of soy cream
  • 2 stalk of celery stalk
  • 1 teaspoon of garam masala
  • ½ teaspoon of ground cumin
  • ½ teaspoon of curry powder
  • 1 fresh ginger

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    580 kcal
    29 %
  • Fat
    39,93 g
    57 %
  • of which saturated
    4,97 g
    25 %
  • Carbohydrates
    19,11 g
    7 %
  • of which sugar
    5,92 g
    7 %
  • Protein
    27,4 g
    55 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.