Creamy dreamy tofu matar paneer – a creamy lightly spiced sauce made from cashews. The tofu and peas add lots of plant-based protein. Delicious!
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Have you tasted creamy matar paneer?
I remember eating it years ago and it was so creamy with melting pops of paneer and sweet peas. Absolutely delicious.
So I wanted to create a creamy vegan version. I considered a few options to make the sauce but added gorgeous cashew cream in the end. I’m so glad it did. It’s rich and works perfectly with the tomatoes, spices and the chunks of tofu.
I really hope you like my latest curry! As ever please let me know if you have any
comments or questions–I love to hear from you xx.
Creamy dreamy tofu matar paneer - a creamy lightly spiced sauce made from cashews. The tofu and peas add lots of plant-based protein. Delicious!
Prep time: 2 hours hrs
Cook time: 30 minutes mins
4 servings
5 from 1 vote
Ingredients
For the cashew cream
- 1/2 cup soaked cashews soak for at least 2-3 hrs
- 1/4 cup water
For the onion and garlic paste
- 1 tbsp olive oil
- 1 onion chopped roughly
- 3 cloves garlic sliced
- 2 tsp grated ginger
- 1/2 tsp chilli flakes
- Water to loosen paste a little if needed.
For the curry
- 2 tsp olive oil
- Pinch ground cloves
- 1 stick cinnamon
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 1/2 tsp fenugreek
- 2 cups cherry tomatoes sliced
- 1 1/2 cups water
- 3 cups frozen peas
- 1 pack organic firm tofu or silken if preferred
- 1 tsp sea salt
- Handful fresh coriander
Instructions
To make the cashew cream
Add cashews and water to a blender or mini chopper, and blitz until you get a smooth paste.
To make the onion paste
Add the oil to a frying pan then add the onions. Cook on a medium heat for the onions 8-9 minutes until soft and browning.
Add the garlic, ginger and chilli flakes. Cook for a further minute.
Remove from the heat, then the mix to a mini chopper and blitz to a chunky paste.
To make the curry
Add the spices to a large pan with the oil and cook on a medium heat for a few minutes to release the oils.
Add in the garlic and onion paste and cook for 4–5 minutes.
Pop the tomatoes into a mini chopper or blender and pulse until you get tomato juice (some chunky bits are fine).
Add to the pan along with the water and cook for 10 minutes.
Finally, add in the cashew cream, peas and tofu. Stir to combine and cook for 10 minutes.
Season well.
To serve
Top with coriander.
Great with basmati rice and flatbreads.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
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Tofu Finger Sandwich with Minty Peas and Tartar Sauce
Discuss this Recipe with Niki
11 Responses
When you say fenugreek, do you mean seeds or leaf please?
Reply
Seeds here.
Love, Niki xxxReply
Hi Niki,
Do you have any ideas for alternatives to cashew cream and cashew cheese as my wife has severe allergy to tree nuts?
Thanks.
Reply
There are references to ingredients directions that are not in the ingredients list… garlic paste and water
Reply
Hi Linds
I’ve changed to garlic onion paste to clarify.
My best
Niki xxReply
Great curry. Can you freeze it?
Reply
Hi Ann
Glad you like it.
I haven’t tried but I think so.
My best
Niki xReply
This recipe is amazing! The curry was so good! Thank you so much!Reply
Hi Ksenia
So glad you like it!!
XxReply
I must try this. Cashew cream instead of coconut milk – so much healthier! Thank you.
Reply
Hi Jane
So glad you approve. Let me know what you think?Love, Niki xx
Reply
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