Aloo Palak (Vegan Spinach Potato Curry)
This aloo palak – or spinach and potato curry – combines spices and aromatics with hearty spuds and leafy greens for a delicious side or main that's both vegan and gluten-free.
Ingredients
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, chopped
- Salt to taste
- 3 cloves garlic, finely chopped
- 1 inch piece of ginger, finely chopped
- 1-2 finger chillies, chopped (deseeded if you prefer less heat)
- 1.8 lb (800 g) potatoes, peeled and chopped into bite-sized chunks
- ½ teaspoon ground coriander
- ½ teaspoon ground fenugreek
- ½ teaspoon turmeric
- ½ cup (120 ml) water (plus more as needed)
- 5 oz (150 g) spinach, rinsed and finely chopped
- ½ teaspoon garam masala
- Juice of half a lemon (optional)
Instructions
- In a large pan (with a lid for later), heat the oil on a medium heat. Add the cumin seeds and mustard seeds and fry briefly until they just begin to sizzle and pop, being careful not to burn them.
- Next, add the chopped onion along with a pinch of salt and cook for 5-6 minutes or until starting to turn soft and slightly golden.
- Once the onions have softened, stir in the chopped garlic, ginger, and chilli and cook for another minute.
- Add the chopped potatoes and stir well, followed by the ground coriander, fenugreek, and turmeric. Mix well and add the water, then cover with a lid and reduce the heat to low.
- Simmer with the lid on for 10-12 minutes or until the potatoes are beginning to soften, checking on them every now and then. The cooking time will depend on the size of your potato pieces, so just keep an eye on them. They should be tender and easy to pierce with a knife, but not mushy and falling apart.
- Remove the lid and begin adding the chopped spinach to the pan. Continue adding this and cooking for a few minutes until it has all wilted down. While I like the final mix to be fairly dry, I sometimes add an extra splash of water at this stage.
- Stir in the garam masala and lemon juice and cook for another minute. Check the potatoes are cooked through, adjust the seasoning, and serve with fresh coriander. Enjoy as part of a larger meal, or as a main along with sides such as homemade pilau rice.
Notes
Quantity: This recipe will serve approx. 4 as a main or 6 as a side. You may need to increase the cooking time for larger quantities.
Spices: If you don't have all these to hand, just use what you have. But I'd highly recommend getting stocked up and experimenting with more spiced dishes!
Pan: If your pan doesn't have a lid, you may need a little extra liquid (and time) to cook the potatoes.
Potatoes: I'd recommend using a good all-rounder such as Désirée, Maris Piper, or Yukon Gold.
Spinach: This will cook down a fair bit, so feel free to add extra if you prefer a more spinach-heavy version.
Frozen spinach: You can certainly use frozen spinach here, however it'll help to defrost this first before adding to the potatoes.
Gluten-free: This recipe is 100% gluten-free as written.
Storage: This will keep in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you might also enjoy:
- Easy Vegan Stovies (Scottish Potato Stew)
- Vegan Chana Masala
- Creamy Jackfruit Curry
- Vegan Rajma Masala
- Vegan Biryani with Chickpeas
- Sweet Potato Dal
- Ultimate Vegan 'Fish' Pie
- Vegan Haggis Toastie with Spinach
Nutrition
Calories: 255kcalCarbohydrates: 43gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 662mgPotassium: 1143mgFiber: 7gSugar: 3gVitamin A: 3335IUVitamin C: 56mgCalcium: 80mgIron: 3mg
Nutrition Facts
Aloo Palak (Vegan Spinach Potato Curry)
Amount Per Serving
Calories 255
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 662mg29%
Potassium 1143mg33%
Carbohydrates 43g14%
Fiber 7g29%
Sugar 3g3%
Protein 6g12%
Vitamin A 3335IU67%
Vitamin C 56mg68%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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