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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - Chopped Tomatoes , 15 oz can
  • 1 cans - Coconut Milk , (16 oz can)
  • 4 cloves - Garlic, Chopped fine
  • 3 tablespoons - Fresh Ginger, Minced or grated
  • 1 tablespoons - Garam Masala
  • 1 tablespoons - Ground coriander
  • 1 tablespoons - Ground Cumin
  • 1 teaspoons - Sea salt
  • 1/8 teaspoons - Cayenne pepper
  • 3/4 pounds - Leafy greens, Chopped, a mix of greens that includes spinach is nice
  • 12 ounces - Firm tofu*, Cut in 1 inch cubes
  • 2 cups - Cooked frozen quinoa**, freshly cooked quinoa will also work here
  • Directions:

    Combine tomato sauce and coconut milk in a 3-quart crock pot, add spices and garlic and stir well. Gently mix in greens and tofu. Cover and cook on low for 4 hours. Stir in frozen quinoa, turn heat down to warm setting and give it another 10 to 15 minutes to warm the quinoa through before you serve.

    Brief Description

    Perfectly spiced and cooked in the crock pot for a delicious healthy dinner that is ready when you are.

    Main Ingredient:

    Leafy greens

    Category:  Main Dish

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 4 hour(s)


    *you can substitute a cup or so of white beans for the tofu.

    **If you'd rather serve this over the quinoa that's good too. Brown rice is another tasty choice. We often omit the grain altogether and it’s still delicious!


    This recipe was adapted from slender

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    Posted On:

    May 12, 2015

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