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!