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Indian Saag Dip [Vegan]
This dip reinterprets one of my favorite entrees from Indian restaurants which, sadly, is often not vegan due to the addition of dairy. The bright green color and heady aroma of my version is a tribute to the glory that is fresh spinach and a mixture of spices that could... Read More
Ingredients You Need for Indian Saag Dip [Vegan]
How to Prepare Indian Saag Dip [Vegan]
- In a food processor finely chop the spinach and transfer to a medium bowl. To the same food processor, add the onion, garlic, ginger, and water, and process to a paste.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion paste and cook, stirring frequently, for 5 to 7 minutes or until the paste begins to turn golden. Reduce the temperature to prevent the mixture from browning. Add the coriander, cardamom, cinnamon, cumin, turmeric, and cayenne and cook for 1 minute. Add the reserved spinach and the salt and pepper to the paste and cook for 2 minutes, scraping up any caramelized bits from the bottom of the skillet.
- In the same food processor, combine the tofu and soy milk and process until creamy smooth, scraping down the sides as necessary. Add the tofu mixture to the mixture in the skillet and heat through, stirring constantly and continuing to scrape up any caramelized bits. Add the lemon juice, stir to combine well, and adjust seasoning. Transfer the dip to a bowl and serve hot or warm with desired accompaniments.
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