Vegan Aloo Palak
Warm, nourishing, and packed with plant-based goodness, this Vegan Aloo Palak is a vibrant Indian-inspired dish that perfectly balances hearty potatoes and tender baby spinach in a creamy coconut milk gravy. Infused with the bold, aromatic flavors of cumin, turmeric, coriander, and garam masala, this recipe delivers a comforting yet wholesome meal in just 45 minutes. The spinach, blanched and blended into a luscious green purée, adds not only a pop of color but also vital nutrients, making this dish as visually enticing as it is delicious. A hint of zesty lemon and a sprinkle of fresh coriander bring a refreshing finish to this vegan delight. Perfect for pairing with fluffy basmati rice or warm naan, this Vegan Aloo Palak is a satisfying, dairy-free twist on the beloved Indian classic that is sure to become a weeknight favorite.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 400 grams Baby spinach
- 400 grams Potatoes
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 Green chili
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 100 milliliters Water
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander
Instructions
Wash and peel the potatoes, then cut them into 1-inch cubes.
Finely chop the onion, garlic, and ginger. Slit the green chili.
Heat coconut oil in a large pan over medium heat.
Add cumin seeds and let them splutter for a few seconds.
Add chopped onion and sauté until golden brown.
Add garlic, ginger, and green chili, and sauté for 2-3 minutes until fragrant.
Stir in turmeric powder, coriander powder, and cook for another minute.
Add the potato cubes and stir well to coat them with the spices.
Pour in water, cover the pan, and let the potatoes cook for about 10-12 minutes until they are almost tender.
Meanwhile, blanch the spinach in boiling water for about 2 minutes, then drain and blend it into a smooth paste.
Once the potatoes are done, add the spinach paste to the pan.
Stir in the coconut milk and bring the mixture to a gentle simmer.
Add garam masala and salt, and let it cook for another 5-7 minutes, until everything is well combined and the potatoes are fully cooked.
Turn off the heat and add lemon juice for a hint of tanginess.
Garnish with fresh coriander. Serve hot with rice or Indian bread.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 26.4 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2247 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
