A colorful and flavorful vegan version of the classic North Indian dish. This recipe gets its creamy texture from coconut cream instead of ghee.
Serving: For 4-5 people
- 1 kg spinach
- 4 potatoes
- 2 garlic cloves
- 2 fresh red chili peppers
- 1/2 cup coconut cream
- 1 tablespoon salt
- 1 teaspoon turmeric
- 2 tablespoon garam masala
Boil the spinach in a pot for 4-5 minutes, and allow it to dry.
Chop the garlic and the chili then fry them together with the coconut cream and the spinach for 4 minutes.
Chop 1 potato and add it to the pot for 2 minutes, then add 2 cups of water and boil for 10 minutes.
Blend it to a creamy texture and put it back on a low flame.
Chop the rest of the potatoes, add them to the pot with all of the spices and cook for another 20 minutes.
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