Vegan Palak Keerai

Transform your plant-based meals with this vibrant and nutrient-packed Vegan Palak Keerai, a flavorful twist on the traditional South Indian spinach curry. Made with fresh spinach leaves, creamy coconut milk, and a medley of aromatic spices like cumin, turmeric, and garam masala, this wholesome dish is as nourishing as it is delicious. The spinach is blanched and blended into a silky green puree, then simmered with sautéed onions, tomatoes, and a hint of garlic and green chili for a subtle kick. Coconut oil enhances the dish’s rich, earthy flavors, while the addition of coconut milk balances the spices with a velvety smooth finish. Perfectly paired with steamed rice or warm flatbreads, this vegan recipe is a feast for the senses, offering a healthy and satisfying meal in under 40 minutes.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Wash the spinach thoroughly in running water to remove any grit or dirt. Drain and set aside.

Step 2

Chop the onion, tomatoes, ginger, garlic, and green chili. Set aside each ingredient separately.

Step 3

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.

Step 4

Using a blender, puree the blanched spinach into a smooth paste and set aside.

Step 5

In a large skillet, heat coconut oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.

Step 6

Add the chopped onions and sauté until they become translucent.

Step 7

Add the ginger, garlic, and green chili. Stir and sauté for another minute until fragrant.

Step 8

Stir in the chopped tomatoes and cook until they become soft and mushy.

Step 9

Add turmeric powder, coriander powder, and salt. Mix well and cook for another 2 minutes.

Step 10

Pour in the pureed spinach and gently mix it with the cooked onion and tomato mixture.

Step 11

Add coconut milk and water. Stir to combine all ingredients thoroughly.

Step 12

Let the mixture simmer for about 5-7 minutes, stirring occasionally to prevent sticking.

Step 13

Sprinkle garam masala and give it a final stir. Adjust the salt if needed.

Step 14

Serve hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	(1303.2g)

Amount per serving	% Daily Value*
Calories	614.6

Total Fat 32.1g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2821.8mg	0%
Total Carbohydrate 72.4g	0%
Dietary Fiber 20.4g	0%
Total Sugars 33.4g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 648.4mg	0%
Iron 18.7mg	0%
Potassium 4086.8mg	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: 43.6%

Protein: 12.6%

Carbs: 43.7%