Coconut milk adds a creamy richness to this vegan take on a traditional saag paneer. Fragrant spices are combined with seasonal greens and roasted tofu in a nutritious, flavourful stew-like dish that’s abundant in iron and antioxidants, and as full of flavour as it is vibrant in colour! Dial the heat of spice up or down with the amount of added green chili. Serve piping hot on its own or enjoy with your favourite side.
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Green vibes only
The trick to maintaining the vibrant green colour when blanching vegetables, such as spinach, broccoli, asparagus, Brussels sprouts, green beans, Swiss chard, and kale, is an ice bath. Immediately submerse strained blanched green vegetables in an ice-water bath and the cooking process will halt, retaining green colour and preserving texture.
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This collection was originally published in the October 2025 issue of alive magazine.