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

Spinach and Potato Curry (Aloo Palak).

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

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

  1. In a large pot, cook the onion in the olive oil over medium heat for about five minutes until the onion is translucent.
  2. Add the potatoes and spices and stir. Cook for about 3 minutes.
  3. Add the can of full fat coconut milk, ½ cup of refrigerated coconut milk, and bring to a simmer.
  4. Reduce heat to medium low and cover. Cook until potatoes are tender, about 20 minutes.
  5. Add the spinach and stir. Cover pan and cook until spinach is heated through, about 5-7 minutes.
  6. Season with more salt and pepper if desired.
  7. Serve over rice.
Nutrition Facts
Spinach and Potato Curry (Aloo Palak).
Amount Per Serving
Calories 289 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 13g81%
Sodium 627mg27%
Potassium 987mg28%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 1g1%
Protein 7g14%
Vitamin A 1000IU20%
Vitamin C 23.1mg28%
Calcium 111mg11%
Iron 9.1mg51%
* Percent Daily Values are based on a 2000 calorie diet.