Indian•comfort
Spinach and Potato Curry (Aloo Palak).
Potatoes and spinach in a creamy coconut milk base make a comforting curry dish.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon olive oil
- 1 medium sweet onion (chopped)
- 6 Yukon gold potatoes (peeled and diced)
- 2 cups frozen chopped spinach
- 1 can full fat coconut milk
- 1/2 cup refrigerated original coconut milk (I used SO Delicious brand)
- 2 Tablespoons curry powder
- 2 teaspoons Garam Masala
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons sugar
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1/4 teaspoon turmeric
- Basmati rice for serving
Instructions
- 1
In a large pot, cook the onion in the olive oil over medium heat for about five minutes until the onion is translucent.
- 2
Add the potatoes and spices and stir. Cook for about 3 minutes.
- 3
Add the can of full fat coconut milk, 1/2 cup of refrigerated coconut milk, and bring to a simmer.
- 4
Reduce heat to medium low and cover. Cook until potatoes are tender, about 20 minutes.
- 5
Add the spinach and stir. Cover pan and cook until spinach is heated through, about 5-7 minutes.
- 6
Season with more salt and pepper if desired.
- 7
Serve over rice.