Tender potatoes in a creamy curry spinach sauce – this vegan aloo palak is a wonderful dinner to make at home.
Is there anything more delicious than a warm and cozy bowl of vegetable curry? This aloo palak is a wonderful way to enjoy India cuisine at home. It’s simple to make and full of rich, warming flavors.
It’s also been super cold yesterday and today, so naturally all I want to do is keep really warm and have something warm and spicy simmering on the stove. This curry is so easy, and it’s so good. Darryl loves all Indian food, but this particular dish is one of Darryl’s favorites. There’s something about the rich, full fat coconut milk and the flavorful yellow potatoes that makes it melt in your mouth. It’s perfect for those nights when you are craving Indian food but don’t want to drive on the snowy roads to go get some.
This palak curry recipe can be made more or less spicy depending on your taste. If you prefer things to be on the milder side, start out with about one tablespoon of curry powder and taste it. If you want to increase it, you can do that, but you can’t remove the spice once you’ve already added it.
Spinach and Potato Curry (Aloo Palak).
- 1 Tablespoon olive oil
- 1 medium sweet onion chopped
- 6 Yukon gold potatoes peeled and diced
- 2 cups frozen chopped spinach
- 1 can full fat coconut milk
- ½ cup refrigerated original coconut milk I used SO Delicious brand
- 2 Tablespoons curry powder
- 2 teaspoons Garam Masala
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons sugar
- 1 ½ teaspoons sea salt
- ½ teaspoon pepper
- ¼ teaspoon turmeric
- Basmati rice for serving
In a large pot, cook the onion in the olive oil over medium heat for about five minutes until the onion is translucent.
Add the potatoes and spices and stir. Cook for about 3 minutes.
Add the can of full fat coconut milk, ½ cup of refrigerated coconut milk, and bring to a simmer.
Reduce heat to medium low and cover. Cook until potatoes are tender, about 20 minutes.
Add the spinach and stir. Cover pan and cook until spinach is heated through, about 5-7 minutes.
Season with more salt and pepper if desired.
Serve over rice.
Just a note about canned coconut milk: I find that not all canned coconut milks are created equal. The best versions have a really thick layer of coconut cream on top, and not as much coconut water. I prefer Thai Kitchen brand or So Delicious Culinary Coconut Milk.