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.
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
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