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Aloo Palak (Spinach and Potatoes)

Vegetarian Times Issue: September 1, 2009   p.12

Kelly Martin from Vernon, Conn., admits she's a huge lover of Indian food, but horrible when it comes to re-creating it. "I had some leftover coconut milk with no idea of how to use it. In it went, and voilà! Not only did it give me that Indian flavor I wanted, but it gave me a creamy texture I thought I could only get with cream."

Directions

1. Preheat oven to 425°F. Stir together spinach, 3/4 cup spinach liquid, potatoes, garlic powder, curry powder, cumin, and salt in 9-inch square baking dish. Cover with foil, and bake 45 minutes.

2. Remove from oven. Stir in coconut milk, and transfer to serving bowl.

Member Rating: 1111

ingredient list

Serves 4

  • 2 10-oz. pkgs. frozen spinach, thawed and drained, liquid reserved
  • 2 medium potatoes, cut into 1/2-inch cubes (3 cups)
  • 2 Tbs. garlic powder
  • 2 Tbs. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 3/4 cup light coconut milk

Nutritional Information

Per :

Calories 207
Protein 9g
Total fat 5g
Saturated fat 2g
Carbs 35g
Cholesterol mg
Sodium 700mg
Fiber 8g
Sugars 3g
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Comments

By Beth on Sep 21, 2009:
Great, easy version of aloo palak. I increased the coconut milk to 1 cup but otherwise followed the recipe. Yum!
By Abby on Oct 05, 2009:
This was absolutely delicious. Instead of the curry powder and cumin, I used garam masala.
By Steve on Oct 29, 2009:
Overall it was very good, but just a tad salty. I'd cut down on that to maybe 1/2 tsp
By Alison on Nov 10, 2009:
I agree about the salt! We ended up adding more coconut milk just to cut the salty taste. But, it is definetley a recipe I will make again!

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