4 cups (32 oz) spinach, raw, chopped into bite sized pieces (if using frozen spinach, measure while still frozen)
1 can (13.5 oz) coconut 'milk'
2-4 tablespoons of curry powder, plus 2 teaspoons
1/2 cup (depending on taste) soy or rice milk
1 cup of any other veggies you wish to add (I like eggplant, but mushrooms, bell peppers, squash would work well)
1/2 block extra firm tofu, chopped into bite sized pieces
1/2 cup of vegan cheese, cubed (optional)
sea salt and pepper, to taste
First of all, place your spinach (and any other veggies desired) into a pot over medium heat. If you are using fresh spinach, add a few tablespoons of water. Don't worry if the spinach barely fits into the pot, as it will cook down to a much smaller amount. Season with salt and pepper as desired. Once spinach has cooked down (leaves all completely wilted), drain off excess water. Add the entire can of coconut milk, your rice/soy milk, and your curry powder (season to taste). Let this mixture cook on medium heat for 5-10 minutes, to allow the ingredients to marry. Next, add your tofu, stirring in carefully as not to crumble it. When tofu is heated through, right before serving, add vegan cheese (optional). Serve and enjoy!
Note: I like to serve my palak paneer on a bed of rice. I usually use 1/2 cup of brown rice, 1/2 cup of arborio rice, which gives the rice a great crunch and creaminess. Place your rice, 2 cups of water, 1 Tablespoon shortening (optional), 2 teaspoons curry powder, and 1 teaspoon Chinese five spice powder into a pot, over high heat. Once the rice comes to a boil, turn heat down to low, cover with a lid, and let simmer until almost all of the water has evaporated (40-50 minutes). When using arborio rice, you need to make sure the rice isn't sticking to the bottom of the pan and burning. Once you've neared the end of cooking time, start stirring the rice, to check its consistency. Take off heat and serve when you've reached your desired consistency.