Vegan Aloo Palak

Transform your weeknight dinner routine with this vibrant and nourishing Vegan Aloo Palak! A plant-based twist on a classic Indian favorite, this recipe combines tender potato cubes with creamy spinach puree, delicately spiced with a blend of cumin, turmeric, and garam masala for an irresistible depth of flavor. The coconut milk adds a luscious, dairy-free creaminess, while a squeeze of zesty lemon juice brightens the dish to perfection. Ready in just 45 minutes, this wholesome, gluten-free meal pairs beautifully with steamed basmati rice or warm naan, making it an ideal option for a cozy, satisfying dinner. Rich in nutrients and vegan-friendly, this Aloo Palak is sure to become your go-to comfort food!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash and peel the potatoes, then cut them into 1-inch cubes.

Step 2

Finely chop the onion, garlic, and ginger. Slit the green chili.

Step 3

Heat coconut oil in a large pan over medium heat.

Step 4

Add cumin seeds and let them splutter for a few seconds.

Step 5

Add chopped onion and sauté until golden brown.

Step 6

Add garlic, ginger, and green chili, and sauté for 2-3 minutes until fragrant.

Step 7

Stir in turmeric powder, coriander powder, and cook for another minute.

Step 8

Add the potato cubes and stir well to coat them with the spices.

Step 9

Pour in water, cover the pan, and let the potatoes cook for about 10-12 minutes until they are almost tender.

Step 10

Meanwhile, blanch the spinach in boiling water for about 2 minutes, then drain and blend it into a smooth paste.

Step 11

Once the potatoes are done, add the spinach paste to the pan.

Step 12

Stir in the coconut milk and bring the mixture to a gentle simmer.

Step 13

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.

Step 14

Turn off the heat and add lemon juice for a hint of tanginess.

Step 15

Garnish with fresh coriander. Serve hot with rice or Indian bread.

Nutrition Facts

Serving size	(1348.5g)

Amount per serving	% Daily Value*
Calories	925.0

Total Fat 30.7g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2761.3mg	0%
Total Carbohydrate 145.1g	0%
Dietary Fiber 24.1g	0%
Total Sugars 27.4g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 570.3mg	0%
Iron 23.1mg	0%
Potassium 2915.3mg	0%

*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.

Source of Calories

Fat: 29.0%

Protein: 10.1%

Carbs: 60.9%