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Indian Spinach Curry (Palak Paneer) - Vegan, Gluten-free
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5 from 1 vote

Indian Spinach Curry (Palak Paneer)

Looking for a vegan dish that's packed with flavor? This Indian spinach curry is a healthy take on traditional Palak Paneer and can be ready in 35 minutes!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: easy dinner recipes, indian spinach curry
Servings: 4
Calories: 142kcal
Author: Diabetic Foodie


  • 16- ounce block of firm tofu
  • 1 teaspoon plus 2 tablespoons of coconut oil (divided)
  • 1 medium onion (chopped)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon fresh ginger (finely chopped)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper (optional)
  • 3/4 cup crushed tomatoes
  • 1 teaspoon coarse kosher salt
  • 4 cups fresh spinach (large stems removed and finely chopped)


  • Place two paper towels on a cutting board and set the tofu on top. Put two more paper towels over the tofu, then place something heavy on the stack. Allow the tofu to sit for about 5 minutes.
  • Discard the paper towels and slice the tofu into 1/2-inch cubes.
  • Melt 1 teaspoon of coconut oil in a nonstick skillet over medium-high heat. Arrange the tofu in a single layer and cook for about 4 minutes per side until browned all over. Remove from heat and set aside.
  • Heat the remaining 2 tablespoons of coconut oil in a medium-sized saucepan over medium-high heat. Add the onion and sauté for about 7 minutes, stirring often, until translucent.
  • Add the coriander, cumin, and turmeric to the saucepan and cook, stirring, until fragrant.
  • Add the ginger, chili powder, and crushed red pepper. Cook, stirring often, for about 4 minutes.
  • Add the crushed tomatoes and salt to the saucepan, then bring the mixture to a boil.
  • Stir in the spinach, then cover and reduce the heat to medium-low. Let everything simmer for about 7 minutes or until the spinach is bright green.
  • Add the tofu and gently stir until everything is combined. Cover and simmer for another 5 minutes to allow the tofu to absorb the flavors of the curry.


This recipe is for 4 servings of spinach curry.
To cut down on the prep time, you could use frozen chopped spinach. Or use baby spinach and don't bother chopping.
Leftovers can be stored covered in the refrigerator for 4-5 days.


Serving: 1serving | Calories: 142kcal | Carbohydrates: 9g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 531mg | Potassium: 0mg | Fiber: 3g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 6g