Potato Spinach Curry (Aloo Palak)

Name: Potato Spinach Curry (Aloo Palak)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indian inspired
Ingredients: 1 tablespoon avocado oil or coconut oil; 1 yellow onion (chopped small); 5 cloves garlic (minced); 1 teaspoon fresh ginger (minced); 3 cups loosely packed baby spinach (chopped); 1 teaspoon curry powder; 1 to 2 teaspoons garam masala (adjust to taste); 2 teaspoons maple syrup; 4 medium yellow potatoes (peeled and cut in very small chunks about 1 inch); 1/2 cup full fat coconut milk; 1/2 cup water; 1 teaspoon salt or more (adjust to taste); 1 to 2 teaspoons lemon juice

potato spinach curry in 2 bowls with fork

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This vegan potato spinach curry or aloo palak recipe is flavorful, quick, and also easy to make! In addition, it's gluten free, made with coconut milk to make it creamy, and perfect for meal prep!

Jump to Recipe

This vegetarian potato spinach curry or aloo palak is not an authentic recipe and actually more on the dry side for a curry. Since I like curries that are creamy, I added a little bit of coconut milk.

I love curries as you can see from my vegan potato curry, butternut squash curry, vegan korma, jackfruit curry, chickpea spinach curry, or peanut curry so this Indian inspired dish is another favorite. This recipe is perfect for a weeknight dinner like my vegan biryani and also makes amazing leftovers just like my red lentil dal or chana masala!

Before we jump into the recipe, let's talk about how you can customize it and learn some tips.

What is Aloo Palak?

It is an Indian dish that is made with potatoes (aloo), spinach (palak), and spices. As I mentioned before, it is drier than other curries because there is not a lot of liquid added.

How to make Potato Spinach Curry (Aloo Palak)

Ingredients

Potatoes

I prefer to use yellow potatoes but you can experiement with other types. Make sure to cut them very smaller because they will cook a lot faster.

Spinach

This dish uses so much spinach which makes it very healthy. I prefer to use baby spinach because it has a mild flavor.

Coconut milk and Maple syrup

Using a little bit of full fat coconut milk makes this dish creamy and delicious. I also like adding just a little bit of maple syrup to balance out the flavors.

Onion, Garlic and Ginger

A combination of onions, garlic, and ginger really makes this dish. Make sure to use fresh ginger instead of ground because it has so much more flavor.

Spices and lemon juice

Spices make this dish so we will be using curry powder and garam masala. We'll also add a little bit of lemon juice at the end to give it a tangy flavor.

How to Make it

First, cook the onions using avocado oil or coconut oil in a large pan or skillet over medium heat until caramelized for a few minutes.
Next, add the potatoes and then cook for another few minutes until they soften a little bit.

Now, add the garlic, ginger, garam masala, curry powder, salt, and then cook for another minute until fragrant.
Add the coconut milk, water, maple syrup into the pan, turn the heat to medium-high until hot and then lower it to medium-low to simmer covered. Stir often to make sure the potatoes are not sticking to the bottom and cook evenly. Cook for about 15 to 18 minutes until potatoes are very soft.

Now, you can add the spinach to the pan, cook for a couple of minutes to wilt. Turn the heat off and add the lemon juice then stir well.

Tips & Variations

It takes a while to cook the potatoes so if you cut them very small, they will cook a lot faster.
Keep stirring it while cooking because it doesn't have a lot of liquid and the bottom can burn easily.
If the potatoes are not cooked but you ran out of liquid, you can add ¼ cup more water to keep cooking.
If you want to make this aloo palak spicier, you can add jalapeno or serrano pepper.
Always adjust to taste and add more salt if needed!

Suggestions for serving

Serve it with basmati rice or brown rice.
Eat it with delicious naan bread or roti.
You can also add unsweetened yogurt on top.
Garnish with cilantro or parsley if preferred.

How to store it

You can store the leftovers in the refrigerator in an airtight container for up to 4 to 5 days. They even better the next day! If the leftovers are too thick, you can add a splash of water before reheating on the stovetop.

Frequently Asked Questions

Can I use frozen spinach?

You can try but it may not have as much flavor and it also has more moisture.

Would it be ok to use pre boiled potatoes?

Yes, you can and it would speed up the cooking process.

Can I make it oil free?

Yes, you can cook the onion with some water instead of oil.

This vegan potato spinach curry or aloo palak recipe is easy to make and so flavorful! It is also:

Dairy free & Gluten free
Hearty, warming & filling
Perfect for meal prep
Also so delicious!

More plant based stew and soup dishes to try

So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin