A Recipe for Alu Palak

A Recipe for Alu Palak

A colorful and flavorful vegan version of the classic North Indian dish. This recipe gets its creamy texture from coconut cream instead of ghee.

Ingredients:

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

Method:

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.

Serve hot!

ABOUT AUTHOR

Michal

Michal

Michal is the resident chef at Vagabond Temple. In addition to creating delicious and healthy vegan meals for our guests almost every day, she is also a skilled Reiki healer, currently pursuing her Master level qualification.