Vegan saag paneer - Carlas awesome curry Method ↓ Metric US Print Ingredients Copy 2 tubs of Cauldron Greek Cubes (these are firm, marinated tofu cubes that taste like a salty cheese and keep their shape so won’t disintegrate in a curry. Found at my large Sainsburys but Vegan Kind also sell them. See above thread under Marty’s question for an image) 5 tbsp veg oil 500g fresh spinach 1 tsp cumin seeds ½ tsp chilli powder 1 tsp ground turmeric 4 large garlic cloves, crushed (or finely chopped) 2 tbsp plain vegan yogurt (I used Alpro plain vegan yogurt) Juice of ½ a lemon Salt, to taste 3 tbsp on soya or oat cream (optional) Method Cook 01 Heat the oil in the frying pan over a medium-high heat. When hot, add the cumin seeds and stir them around in the oil for about 30 seconds, then add the chilli powder and turmeric. Stir in the garlic and fry until it is light golden brown in colour. Be careful not to burn the garlic or it will turn bitter 02 Add the spinach to the frying pan and stir in the yogurt, 1 tbsp at a time. Stir in the paneer (Greek cubes, strained) and heat through (note: if you wash the spinach, make sure it is totally dried again before adding as any extra water may give you a soup-like quality to your curry. If it is too watery, you can cook on low heat to reduce down for 5-10 minutes before going on to step 3) 03 Once the spinach has wilted, stir in the lemon juice and salt and simmer for a couple of minutes 04 Add the cream, simmer for a minute or 2 until heated through and serve with your choice of rice and/or naan" Filed under Indian Vegetables Vegan Main