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Easy and delicious potato spinach curry. Vegan and gluten free.

Spinach and Potato Curry (Aloo Palak).

Kelly Roenicke
Potatoes and spinach in a creamy coconut milk base make a comforting curry dish.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Entree
Cuisine Indian
Servings 6
Calories 289 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 289kcalCarbohydrates: 27gProtein: 7gFat: 18gSaturated Fat: 13gSodium: 627mgPotassium: 987mgFiber: 5gSugar: 1gVitamin A: 1000IUVitamin C: 23.1mgCalcium: 111mgIron: 9.1mg
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