Vegan saag paneer with spelt naan

Vegan saag paneer with spelt naan: spiced spinach with golden tofu, coconut milk, ginger and spices – served with warm naan made from spelt flour.

At a glance

• Serves 3
• Prep time: 20 min
• Cooking time: 20 min
• Total time: 40 min
• Calories: 520 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 52 g

Ingredients

• 400g spinach
• 300g tofu
• 1 onion
• 3 cloves of garlic
• 1 piece of ginger (about 2 cm)
• 1 chilli
• 100ml coconut milk
• 2 tbsp coconut oil
• 250g spelt flour
• 100ml water
• 1 tbsp olive oil
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 pinch of salt

Method

You’ll need: frying pan · stick blender · chopping board · knife

1. For the naan, knead the spelt flour with the water, olive oil and salt into a smooth dough and leave it to rest briefly.
2. Pat the tofu dry, cut it into cubes and fry in coconut oil until golden brown all over. Then take it out of the pan.
3. Finely chop the onion, garlic and ginger and soften them in coconut oil. Add the chilli, garam masala, turmeric and cumin and toast briefly until fragrant.
4. Add the spinach and let it wilt, then stir in the coconut milk. Blend the mixture until smooth, fold in the tofu and season with salt.
5. Divide the naan dough into pieces, roll them out thinly and cook in a hot dry frying pan until brown bubbles appear.
6. Serve the vegan saag paneer hot with the warm spelt naan.

Good to know

A meal like this feels like the end of a long day and pure comfort. Creamy, spiced, satisfying – and still pleasantly easy. The pan-cooked naan makes it even cosier.

Swaps

Tofu → tempeh (more protein and often a little more fibre); spelt flour → wholemeal spelt flour (more fibre and minerals); coconut milk → cashew butter with water (less saturated fat, creamy texture).

Allergens

Contains soya and gluten; it's best to tone down the heat for children. During pregnancy, serve it well heated, use fresh tofu and leafy greens, and pay attention to good kitchen hygiene.

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