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.
- 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
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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.
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Drain the potatoes into a colander and return them to the pot.
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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.
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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.
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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.
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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.
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Remove the skillet from heat and stir in the lemon juice. Season the curry with salt and pepper to taste.
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Divide onto plates and serve.