Vegan Matar Paneer
A delicious, healthy, flavourful Indian dish packed with plant-based protein
Servings: 4 people
- 200 gr tofu
- 1 tbsp cornstarch
- 1 yellow onion diced
- 2 tbsp ginger fresh grated
- 2 cloves garlic
- 1 tbsp cumin
- 2 tsp curry powder
- 1/2 tbsp garlic powder
- 1/2 tbsp turmeric
- 1 can coconut milk
- 1.5 cups almond milk
- 1 can chickpeas
- 1 cup green peas
- 1/2 cup cilantro
Preheat oven to 400 degrees celsius
In a non-stick pan, saute onions until translucent. I use the water fry method to avoid unnecessary oils.
Once onions are translucent, add garlic, grated ginger, and spices. Saute for approximately 5 minutes.
Cube tofu into half inch pieces. Toss with cornstarch and bake on silicon or lined baking sheet for 15 minutes.
Add coconut milk and almond milk to onion/spice mix and let cook.
Add tofu, chickpeas, and peas and let simmer for 20 minutes.
Serve on a bed of rice and top with cilantro.