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!

Course Main Course

Cuisine Fusion, Indian, Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 564kcal

Author Bianca Haun | Elephantastic Vegan

Ingredients

Potatoes

10 baby potatoes
1 teaspoon canola oil (or any other neutral plant-based oil)
1/4 teaspoon salt

Spinach Curry

4 large handfuls spinach fresh
1 cup full-fat canned coconut milk
1 teaspoon ginger powder
3/4 teaspoon salt
1 1/2 teaspoons garam masala
1 tomato diced

US Customary - Metric

Instructions

Wash the baby potatoes and pat them dry. Then coat them in oil, add about 1/4 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