Spinach and Potato Curry (Aloo Palak).
Kelly Roenicke
Potatoes and spinach in a creamy coconut milk base make a comforting curry dish.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Entree
Cuisine Indian
Servings 6
Calories 289 kcal
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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.
Calories: 289kcalCarbohydrates: 27gProtein: 7gFat: 18gSaturated Fat: 13gSodium: 627mgPotassium: 987mgFiber: 5gSugar: 1gVitamin A: 1000IUVitamin C: 23.1mgCalcium: 111mgIron: 9.1mg
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