Easy Vegan Aloo Palak (Spinach Potato Curry)
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.
Appetizer, Side Dish
new potatoes ( or regular potatoes )
cut into 1-inch pieces
freshly grated ginger
seeded and finely minced
very finely chopped
full-fat coconut milk
Salt and pepper
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.
Store the leftovers in the fridge for up to 3 days!
aloo palak, creamy, curry, indian, side dish, vegan
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