Vegan Palak Keerai
Delight your taste buds with Vegan Palak Keerai, a wholesome and vibrant South Indian-inspired spinach curry that's as nourishing as it is flavorful. This plant-based recipe celebrates the earthy goodness of fresh spinach, expertly balanced with the rich creaminess of coconut milk and aromatic spices like cumin, turmeric, and garam masala. The addition of sautéed onions, ripe tomatoes, and a hint of green chili creates a luscious and spiced gravy that pairs beautifully with steamed rice or flatbreads. Quick to prepare in just 40 minutes, this recipe is perfect for a nutritious weeknight dinner or a hearty weekend meal. Packed with vitamins and antioxidants, Vegan Palak Keerai is a delicious way to embrace wholesome, clean eating without compromising on taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh spinach leaves
- 1 large onions
- 2 medium tomatoes
- 1 inch piece ginger
- 4 cloves garlic cloves
- 1 small green chili
- 200 ml coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 100 ml water
Instructions
Wash the spinach thoroughly in running water to remove any grit or dirt. Drain and set aside.
Chop the onion, tomatoes, ginger, garlic, and green chili. Set aside each ingredient separately.
In a large pot, bring water to a boil. Add the spinach leaves and blanch them for 2-3 minutes until wilted. Drain and immerse in iced water to retain the color.
Using a blender, puree the blanched spinach into a smooth paste and set aside.
In a large skillet, heat coconut oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
Add the chopped onions and sauté until they become translucent.
Add the ginger, garlic, and green chili. Stir and sauté for another minute until fragrant.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
Pour in the pureed spinach and gently mix it with the cooked onion and tomato mixture.
Add coconut milk and water. Stir to combine all ingredients thoroughly.
Let the mixture simmer for about 5-7 minutes, stirring occasionally to prevent sticking.
Sprinkle garam masala and give it a final stir. Adjust the salt if needed.
Serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 33.4 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4087 mg | 87% | |
*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.
