Your Ultimate Source for All‑Things Vegan

Get the world's #1 plant‑based magazine

Don’t be shy with the garlic in this recipe from the Plant-Based India cookbook, a heavy hand wonderfully complements the spinach in this lighter version of an Indian gravy. Prefer a creamier version? Try stirring in some cashew cream.

For the gravy: 2 teaspoons olive oil 1 tablespoon coriander seeds ½ teaspoon cumin seeds ½ teaspoon fennel seeds 1 yellow onion, diced  ½ teaspoon salt 8 garlic cloves, minced  1 tablespoon minced ginger 1 green chili, minced 3 cups packed, roughly chopped spinach 

For the turmeric tofu: 1 tablespoon olive oil 1 (14-ounce) block extra-firm tofu, drained and pressed, and cut into ¾-inch cubes ½ teaspoon salt ½ teaspoon ground turmeric 1 teaspoon garam masala 2 teaspoons lime juice

JUST LAUNCHED! Vote in the 2022 Best Vegan Ice Cream in America Awards.

JUST LAUNCHED! Vote in the 2022 Best Vegan Ice Cream in America Awards.

Never miss out on breaking stories, recipes, and vegan deals

All-things vegan, in your mailbox and inbox

by Linda Soper-Kolton and Sara Boan

Get the world's #1 plant-based magazine

Copyright © 2022 Fresh Healthy Media, LLC