Indian Potato and Spinach Bowl

Inspired by aloo palak, this bowl pairs tender spiced potatoes with wilted spinach in a fragrant Indian sauce. A nourishing vegan, gluten-free meal that's high in fiber and full of comforting warmth.

Indian Potato and Spinach Bowl

Preparation

1
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and cook until soft.
2
Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin. Cook for one minute until fragrant.
3
Add the diced potatoes and stir to coat. Pour in the vegetable broth, cover, and simmer for 15 minutes until the potatoes are tender.
4
Add the chopped tomato and cook for 3 minutes until softened.
5
Stir in the spinach in batches, letting it wilt into the sauce.
6
Season with salt and pepper. Serve warm in bowls, garnished with fresh cilantro.

Nutrational Values per serving

58
kcal
2g
protein
11g
carbs
1g
fat

Ingredients

  • potato 5 medium potato
  • spinach 1 bag
  • onion 1 onion
  • tomato 1 tomato
  • garlic 3 clove
  • ginger 1 tbsp
  • vegetable broth 1 cup
  • coconut oil 1 tbsp
  • curry powder 1 tbsp
  • turmeric 1 tsp
  • cumin 1 tsp
  • fresh cilantro 1 small bunch
  • salt 0 to taste
  • black pepper 0 to taste
vegan vegetarian gluten-free high-fiber clean-eating lactose-free
Difficulty 1/3
Duration 35 Min