Easy Vegan Aloo Palak (Spinach Potato Curry)

Easy Vegan Aloo Palak (Spinach Potato Curry)

This Easy Vegan Aloo Palak (Spinach Potato Curry) is super comforting and packed with flavor! A vegan spin on the classic Indian potato spinach curry that’s surprisingly easy to make.

Meet my ultimate comfort food curry! This was always one of my favorites from Indian restaurants.
Potato makes everything comforting, don’t they? Particularly when combined with Indian spices!

You know me, I am a big spice lover girl. Indian food is a regular go-to. As a chef, I just love bold strong flavors. And I love experimenting, so I try to veganise absolutely every dish I used to love as an Omni!

Now, this easy vegan aloo palak will be a winner with all your guests. I have tried and tested it, everybody have absolutely loved it.
So, shall we try ti?

Easy Vegan Aloo Palak (Spinach Potato Curry)

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Easy Vegan Aloo Palak (Spinach Potato Curry)

Easy Vegan Aloo Palak (Spinach Potato Curry)

elena
This aloo palak is super comforting and packed with flavor! A vegan spin on the classic Indian potato spinach curry that's surprisingly easy to make.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Side Dish
Cuisine Indian
Servings 4
Calories 232 kcal

Ingredients
  

  • 1 pound new potatoes ( or regular potatoes ) cut into 1-inch pieces
  • 3 tablespoons vegan butter
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1 1/2 teaspoons freshly grated ginger
  • 1 serrano pepper seeded and finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 12 ounces fresh spinach very finely chopped
  • 1/4 cup water
  • 1/4 cup full-fat coconut milk
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions
 

  • Place the potatoes into a large pot of salted water and set it over high heat. Bring the water to a boil and cook the potatoes until fork-tender, about 10 minutes.
  • Drain the potatoes into a colander and return them to the pot.
  • Melt the butter in a large skillet over medium heat. Add the onion and cook it until soft and translucent, about 5 minutes, stirring frequently.
  • Add the garlic, ginger, serrano pepper, ground cumin, cumin seed, garam masala, and turmeric to the skillet. Toast the spices for about 1 minute, until very fragrant.
  • Add the spinach and water to the skillet. Stir everything and cook until the spinach has fully wilted and most of the water has evaporated, stirring frequently about 5 minutes.
  • Add the coconut milk and potatoes to the skillet. Gently stir everything to distribute the potatoes while you bring the coconut milk to a simmer.
  • Remove the skillet from heat and stir in the lemon juice. Season the curry with salt and pepper to taste.
  • Divide onto plates and serve.

Notes

Store the leftovers in the fridge for up to 3 days!

Nutrition

Calories: 232kcal
Keyword aloo palak, creamy, curry, indian, side dish, vegan
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