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    You are here: Home / Entrees / Potato Spinach Curry (Aloo Palak)

    LAST UPDATED: April 3, 2020 • FIRST PUBLISHED: April 3, 2020

    Potato Spinach Curry (Aloo Palak)

    Jump to Recipe Print Recipe
    Aloo Palak

    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.

    Table Set with Plate of Aloo Palak, Skillet, Water Glass and Fork

    Meet my ultimate comfort food curry! This 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.

    How to Make Potato Spinach Curry

    Skillet Filled with Aloo Palak on a Wooden Table

    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.

    Cutting Board with Finely Chopped Spinach on Top

    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.

    You'll also need to peel, chop and boil some potatoes. I used golden potatoes, but Russets work too. Boil your potatoes in some salted water.

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

    Collage Showing Steps 1 and 2 for Making Aloo Palak: Melt Butter in Skillet and Add Onion

    Spices go in next! You'll need fresh garlic, ginger, a hot 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 some coconut milk. Coconut milk isn't 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.

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

    Collage Showing Steps 3-6 for Making Aloo Palak: Add Spices, Add Spinach, Add Coconut Milk, and Add Potato

    Take the skillet off of the burner and stir in some lemon juice, salt, and pepper. Enjoy!

    Plate of Vegan Aloo Palak with Napkin, Water Glass, and Skillet in the Background

    Vegan Aloo Palak Tips & FAQ

    • Leftovers of this dish store well in the fridge. Keep them in a sealed container for up to 3 days. I haven't tried freezing them, but the texture of potatoes can be altered by freezing, so do this with caution.
    • Can this be made with frozen spinach? Probably! I haven't tried it, but my best guess would be to use 12 ounces of frozen chopped spinach. Thaw and drain it before adding it to the curry. You might be able to reduce the simmer time in step 5 by a bit.
    • Is this dish gluten-free? It is!
    • Is this dish 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.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Table Set with Plate of Aloo Palak, Skillet, Water Glass and Fork
    5 from 7 votes
    Print

    Potato Spinach Curry (Aloo Palak)

    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.

    Course Entree
    Cuisine Indain
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4
    Calories 233 kcal
    Author Alissa Saenz

    Ingredients

    • 1 pound yellow potatoes, peeled and cut into 1-inch pieces
    • 3 tablespoons vegan butter
    • 1 medium onion, diced
    • 4 garlic cloves, minced
    • 1 ½ teaspoons freshly grated ginger
    • 1 serrano pepper, seeded and finely minced
    • 1 teaspoon ground cumin
    • 1 teaspoon cumin seeds
    • 1 teaspoon garam masala
    • ½ teaspoon ground turmeric
    • 12 ounces fresh spinach, very finely chopped
    • ¼ cup water
    • ¼ cup full-fat coconut milk
    • 1 teaspoon lemon juice
    • Salt and pepper, to taste
    US Customary - Metric

    Instructions

    1. Place the potatoes into a large pot of salted water and set it over high heat. Bring the water to a boil and cook the potatoes until fork tender, about 10 minutes.

    2. Drain the potatoes into a colander and return them to the pot.

    3. Melt the butter in a large skillet over medium heat. Add the onion and cook it until soft and translucent, about 5 minutes, stirring frequently.

    4. Add the garlic, ginger, serrano pepper, ground cumin, cumin seed, garam masala, and turmeric to the skillet. Toast the spices for about 1 minute, until very fragrant.

    5. Add the spinach and water to the skillet. Stir everything and cook until the spinach has fully wilted and most of the water has evaporated, stirring frequently, about 5 minutes.

    6. Add the coconut milk and potatoes to the skillet. Gently stir everything to distribute the potatoes while you bring the coconut milk to a simmer.

    7. Remove the skillet from heat and stir in the lemon juice. Season the curry with salt and pepper to taste.

    8. Divide onto plates and serve.

    Nutrition Facts
    Potato Spinach Curry (Aloo Palak)
    Amount Per Serving
    Calories 233 Calories from Fat 113
    % Daily Value*
    Fat 12.5g19%
    Saturated Fat 5.9g30%
    Sodium 490mg20%
    Potassium 607mg17%
    Carbohydrates 28.7g10%
    Fiber 5.2g21%
    Sugar 3.2g4%
    Protein 5.6g11%
    Calcium 190mg19%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Lizzy says

      April 04, 2020 at 12:58 pm

      5 stars
      This looks so good .. thank you for helping keep us sane.. it's weird, I swear your in my head because everything I'm craving.. there it is in my inbox. :-)

      Reply
    2. Rebecca says

      April 05, 2020 at 8:44 pm

      5 stars
      Thank you. I eat WFPB and this recipes can be done as I’m sure other’s can. Taste fantastic!!!
      Thank you.

      Reply
    3. Stacia says

      April 06, 2020 at 8:37 pm

      5 stars
      Delicious! My first time making something like this and it turned out great. The whole family loved it!

      Reply
    4. Cassie says

      November 22, 2020 at 10:12 pm

      5 stars
      Made this tonight and it was fantastic. Super tasty and made enough for leftovers for tomorrow’s lunch! Thanks for posting this recipe!

      Reply
    5. Andrea Hunter says

      December 11, 2020 at 2:36 pm

      5 stars
      This is an amazing recipe. The whole family loved it. Excellent with a side of cabbage!

      Reply
    6. Anne Wagner says

      February 04, 2021 at 1:56 pm

      5 stars
      This is terrific made as written. But I was in a hurry today and took some shortcuts. I used dried minced garlic,and ginger, frozen chopped onion and spinach, and dried cayenne pepper instead of serrano. It was still delicious.

      Reply
    7. Laura says

      December 06, 2021 at 8:09 pm

      5 stars
      super simple, healthy, fresh, and easy. It is a go-to

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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