Potato Spinach Curry (Aloo Palak)

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This aloo palak is super comforting and packed with flavor! A vegan spin on the classic Indian potato spinach curry that’s surprisingly easy to make.

Meet my ultimate comfort food curry! Potato spinach curry was always one of my favorites from Indian restaurants.

A few years ago I made a killer version of vegan saag paneer. If you were a fan of that, I think you’ll love this. It’s pretty similar, but uses potatoes in place of tofu. Potatoes make just about anything more hearty and comforting.

My homemade version of aloo palak is surprisingly easy to make, gluten-free, and totally vegan. It’s an excellent curry to enjoy when you’re craving some carby comfort food, especially when paired up with basmati rice, homemade vegan naan and/or baked samosas.

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  • Ingredients You’ll Need
  • How it’s Made
  • Leftovers & Storage
  • Frequently Asked Questions
  • More Indian-Inspired Curries
  • Potato Spinach Curry (Aloo Palak)

Ingredients You’ll Need

  • Yellow potatoes. Yukon gold potatoes are the most common yellow potatoes I’ve seen, and they work great in this recipe. You can substitute other types of potatoes like red or russet potatoes (a.k.a. baking potatoes) if needed.
  • Vegan butter. This is sold near the regular butter at most supermarkets. Earth Balance, Miyoko’s and melt are a few popular brands to look out for.
  • Onion.
  • Garlic.
  • Ginger.
  • Serrano pepper. You can skip this ingredient if you prefer a milder curry, or substitute another type of hot pepper like a jalapeño if that’s what’s available.
  • Spices. We’re using a mix of ground cumin, whole cumin seeds, garam masala and turmeric. You may need to take a trip to an Indian market for the whole cumin seeds, but it’s worth it.
  • Fresh spinach. Frozen spinach can be substituted if needed. Just make sure to thaw, drain, and squeeze it to remove excess water before adding it to the recipe.
  • Water.
  • Coconut milk. We’re using full-fat coconut milk from a can. Coconut milk isn’t exactly an authentic ingredient in aloo palak, but I loved the richness it added to my vegan saag paneer, so I included it in this curry as well.
  • Lemon juice.
  • Salt and pepper.

How it’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Most of the work is in prepping your spinach. It takes a while to chop up 12 ounces of spinach by hand! If you choose to do it that way, make sure to chop it super finely.

The easier method of chopping spinach is to use a food processor. Do this in batches, filling the bowl (but not stuffing it) with spinach, and pulsing the machine until your spinach is finely chopped. You’ll probably need to scrape down the sides of the bowl every so often.

Peel, chop and boil some potatoes in some salted water.

Now melt vegan butter in a skillet. Give the butter a minute to heat up, and then add diced onion. Cook the onion for about five minutes to soften it up.

Spices and aromatics go in next.! Add minced garlic, grated ginger ginger, a minced serrano pepper, cumin (both seeds and ground), garam masala, and turmeric. Toast the spices briefly, then add some spinach and a bit of water. Cook the spinach until it wilts.

Finally, add your coconut milk.

Now gently stir in your potatoes. Cook everything briefly, just to heat up your potatoes.

Take the skillet off of the burner and stir in some lemon juice, salt, and pepper. I sometimes like to sprinkle my curry with some chopped fresh cilantro.


Leftovers & Storage

Leftover potato spinach curry will keep in an airtight container in the refrigerator for about 3 days. I don’t recommend freezing this dish, as freezing can alter the texture of potatoes.

Leftovers can easily be reheated in the microwave or in a skillet on the stove. Thin the sauce with a splash of water when reheating if it’s gotten too thick.

Frequently Asked Questions

Is this recipe gluten-free?

It is.

Is potato spinach curry spicy?

The serrano pepper adds a bit of heat. Feel free to leave it out if you prefer a milder version. For extra heat, add a pinch (or more!) of cayenne pepper or hot red chilli powder.

Does this dish taste like coconut?

I can’t taste the coconut, but if it’s a flavor that you particularly dislike, try swapping it out for another non-dairy milk. Go with something rich and fatty, like a good cashew milk.

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