Elephantastic Vegan

  • Recipes
  • Lifestyle
  • Cookbooks
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • Lifestyle
  • Cookbooks
  • About
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • Lifestyle
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Main Dishes

Aloo Palak - Potato Spinach Curry

Published: Jan 18, 2020 · Modified: Jan 26, 2023 by Bianca · This post may contain affiliate links · 9 Comments

13.8K shares
  • Facebook
  • Email
Jump to Recipe
Aloo Palak Potato Spinach Curry

Aloo Palak is an Indian Potato Spinach curry. There are different ways to make Aloo Palak. This is my creamy, non-traditional, vegan, and delicious version with baked potatoes!

Aloo Palak Potato Spinach Curry

Aloo palak is such a simple, yet utterly delicious meal. It's a creamy spinach curry (Palak) with potato (Aloo).

Making a spinach curry is my favorite way to use up large amounts of spinach because I always buy big bags of spinach without an actual plan of what I want to do with it.

Also, dark leafy greens like spinach are important for skin, hair and bone health. And with this spinach curry, you're giving your body a boost of nutrients like iron, calcium, folate, and magnesium.

This potato spinach curry is super quick to make. I like to bake the potatoes for crispiness and while they are baking in the oven, we're making the spinach curry, which is also super easy and quick!

How to make Aloo Palak

The ingredients

You will need: 

  • baby potatoes
  • lots (!) of spinach
  • coconut milk
  • tomato
  • oil
  • spices
    • ginger powder
    • garam masala
    • salt

The basic steps

Step 1: Wash baby potatoes. Pat them dry. Coat them in oil and add a pinch of salt. Bake them in the oven at 420°F/220°C for 15 to 20 minutes depending on the size. 

spinach in pan
Step 2: Cook all the spinach until it's wilted.
wilted spinach, coconut milk and spices in pan
Step 3: Reduce heat. Add the coconut milk, ginger powder, salt, and garam masala.
mixing spinach and coconut milk
Step 4: Use a handheld blender to blend the spinach curry. 
spinach curry and tomato
Step 5: Add one chopped tomato to the curry. Let it cook until it's hot and until the tomato is soft.
Aloo Palak Potato Spinach Curry
Step 6: Now let's add the baked potatoes to the spinach curry. A quick stir and it's ready to serve.

Serve the Aloo Palak with ...

  • basmati rice
  • easy naan
  • garlic naan
  • spelt chapati

More vegan curry recipes you will love

  • 15+ Amazing Vegan Curry Recipes
  • Palak Tofu 'Paneer'
  • Falafel Curry
  • 15-Minute Chickpea Curry
  • Coconut Curry with crispy tofu
  • Sweet Potato Curry

Love it? Rate it!

I hope you will enjoy this vegan Aloo Palak Curry as much as I did! Let me know if you give it a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Aloo Palak Potato Spinach Curry

Aloo Palak - Potato Spinach Curry

Bianca Haun | Elephantastic Vegan
Aloo Palak is an Indian Potato Spinach curry. There are different ways to make Aloo Palak. This is my creamy, non-traditional, vegan, and delicious version with baked potatoes!
4.46 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Fusion, Indian, Vegan
Servings 2 people
Calories 564 kcal

Ingredients
 
 

Potatoes

  • 10 baby potatoes
  • 1 teaspoon canola oil (or any other neutral plant-based oil)
  • ¼ teaspoon salt

Spinach Curry

  • 4 large handfuls spinach fresh
  • 1 cup full-fat canned coconut milk
  • 1 teaspoon ginger powder
  • ¾ teaspoon salt
  • 1 ½ teaspoons garam masala
  • 1 tomato diced

Instructions
 

  • Wash the baby potatoes and pat them dry. Then coat them in oil, add about ¼ teaspoon of salt. Bake them at 420°F/220°C for about 15 to 20 minutes (depending on the size). Until they are crispy on the outside and soft on the inside. Meanwhile, let's make our spinach curry.
  • In a large pan or pot, add the spinach and cook it until it wilted (you might have to work in 2 batches because it's a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.
  • Use a handheld blender to blend the spinach curry.
  • Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.
  • Then add the baked potatoes to the spinach curry, give it a quick stir, and it's ready to serve! Basmati rice and homemade naan or chapati are THE perfect side dishes!

Nutrition

Calories: 564kcalCarbohydrates: 74gProtein: 12gFat: 27gSaturated Fat: 22gSodium: 1251mgPotassium: 2308mgFiber: 11gSugar: 5gVitamin A: 6138IUVitamin C: 100mgCalcium: 131mgIron: 9mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
13.8K shares
  • Facebook
  • Email

Comments

    4.46 from 11 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Sally Tau says

    January 20, 2020 at 11:40 pm

    Fantastic looking for more ideas instead of the same gravy style !

    Reply
  2. Jessi Summers says

    January 26, 2020 at 3:57 pm

    Two questions: What's the approximate weight or volume of 10 baby potatoes? Would using russet potatoes diced up work? (I'm sure you can see how these two questions relate!) Thank you!

    Reply
    • Bianca says

      January 28, 2020 at 2:24 pm

      My 10 baby potatoes weigh 250g. Of course, you can use larger, diced potatoes! :)

      Reply
  3. Pam says

    January 27, 2020 at 11:27 pm

    I made mine with fresh ginger and garlic but followed the recipe otherwise. I don’t even miss the palak!

    Reply
    • Bianca says

      January 28, 2020 at 2:24 pm

      Yeay! Awesome! :)

      Reply
  4. Jane says

    February 23, 2020 at 8:11 pm

    This was very tasty. I will make it again but plan to adjust the seasoning by using a little less garam masala (just a personal preference). I added a little more tomato because I love them. Next time I think I will add bite sized roasted cauliflower.

    Reply
  5. Nikki says

    March 12, 2020 at 10:36 pm

    Easy, quick and so flavorful

    Reply
  6. Liz says

    May 11, 2020 at 6:56 pm

    Can you use lite coconut milk?

    Reply
  7. Sara says

    October 21, 2021 at 7:14 pm

    Wow! Such a quick and delicious meal. I bought an excess amount of spinach this week and this was perfect! I’m so glad there was enough for leftovers because I’m already looking forward to eating it again tomorrow.

    Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

More about me

Most popular recipes:

  • Vegan Falafel Curry
    Vegan Falafel Curry
  • Vegan Banana Bread Pancakes with Chocolate Chunks | ElephantasticVegan.com
    Vegan Banana Bread Pancakes with Chocolate Chunks (+Video)
  • Green Falafel with collard greens
    Vegan & Gluten-free Green Falafel
  • Vegan Breakfast Recipes
    12 Vegan Breakfast Recipes

As seen in...

Footer

↑ back to top

Follow Me

Subscribe

Sign up for my newsletter.

Quick Links

  • About the author
  • Contact
  • Privacy Policy

Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases. While clicking these links won't cost you any extra money, they will help me keep this site up and running!

Copyright © 2025 Elephantastic Vegan

13.8K shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.