A delicious vegan take on the classic Indian dish, featuring tofu cubes and peas simmered in a rich, spiced tomato-cashew sauce. Perfect served over basmati rice.
indian
Nutrition
Provides plant-based protein from tofu and cashews, along with fiber from vegetables and a variety of antioxidants from spices.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 12 g |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 0 mg |
| Carbohydrate | 23 g |
| Sugars | 7 g |
| Dietary Fibre | 5 g |
| Sodium | 600 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnercurryveganvegetarianmain coursestovetoprice dishes
Vegan Matar Paneer
Connoisseurus Veg (Alissa Saenz)
4
servings
0
per serve
0
minutes
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Ingredients
Equipment
Medium pot
Blender
Wooden spoon
Instructions
1
Coat the bottom of medium pot with one tablespoon of the oil and place it over medium heat. Once the oil is hot, add the cashews. Toast the cashews for about 2 minutes, stirring frequently, until they're golden brown in spots.
2
Add the onion to the pot and cook it with the cashews for about 5 minutes, stirring occasionally, until it's soft and translucent.
3
Push the cashews and onion to the side of the pot and add the garlic and ginger, Sauté the garlic and ginger for about a minute, stirring constantly, until they become very fragrant. Remove the pot from heat.
4
Transfer the contents of the pot to a blender, making sure to scrape the bottom of the pot to get any crusted bits of garlic and ginger. Add the diced tomatoes to the blender. Blend the ingredients until smooth.
5
Add the remaining tablespoon of oil to the pot and place it back over medium heat. Give the oil a minute to heat up, then add the garam masala, cumin, coriander, turmeric, cardamom, and cayenne pepper. Cook the spices in the oil for about a minute, until they start to sizzle.
6
Pour the tomato sauce mixture from the blender into the pot. Give it a stir and raise the heat to high. Bring the sauce to a boil, then lower the heat. Let the sauce cook at a low simmer for about 10 minutes, stirring occasionally, until it thickens and darkens slightly.
7
Stir the tofu and peas into the sauce. Bring the curry back up to a simmer and let it cook for about 2 minutes more, until the peas and tofu are heated.
8
Remove the pot from heat and stir in the salt.
9
Serve the curry over rice with a sprinkle of fresh cilantro.
Vegan Matar Paneer
Connoisseurus Veg (Alissa Saenz)
4
servings
0
per serve
0
minutes
A delicious vegan take on the classic Indian dish, featuring tofu cubes and peas simmered in a rich, spiced tomato-cashew sauce. Perfect served over basmati rice.
indian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Medium pot
Blender
Wooden spoon
Instructions
1
Coat the bottom of medium pot with one tablespoon of the oil and place it over medium heat. Once the oil is hot, add the cashews. Toast the cashews for about 2 minutes, stirring frequently, until they're golden brown in spots.
2
Add the onion to the pot and cook it with the cashews for about 5 minutes, stirring occasionally, until it's soft and translucent.
3
Push the cashews and onion to the side of the pot and add the garlic and ginger, Sauté the garlic and ginger for about a minute, stirring constantly, until they become very fragrant. Remove the pot from heat.
4
Transfer the contents of the pot to a blender, making sure to scrape the bottom of the pot to get any crusted bits of garlic and ginger. Add the diced tomatoes to the blender. Blend the ingredients until smooth.
5
Add the remaining tablespoon of oil to the pot and place it back over medium heat. Give the oil a minute to heat up, then add the garam masala, cumin, coriander, turmeric, cardamom, and cayenne pepper. Cook the spices in the oil for about a minute, until they start to sizzle.
6
Pour the tomato sauce mixture from the blender into the pot. Give it a stir and raise the heat to high. Bring the sauce to a boil, then lower the heat. Let the sauce cook at a low simmer for about 10 minutes, stirring occasionally, until it thickens and darkens slightly.
7
Stir the tofu and peas into the sauce. Bring the curry back up to a simmer and let it cook for about 2 minutes more, until the peas and tofu are heated.
8
Remove the pot from heat and stir in the salt.
9
Serve the curry over rice with a sprinkle of fresh cilantro.
dinnercurryveganvegetarianmain coursestovetoprice dishes
Nutrition
Provides plant-based protein from tofu and cashews, along with fiber from vegetables and a variety of antioxidants from spices.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 12 g |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 0 mg |
| Carbohydrate | 23 g |
| Sugars | 7 g |
| Dietary Fibre | 5 g |
| Sodium | 600 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
