Veggie Palak


  • Olive oil
  • 1 lb. fresh baby spinach
  • Salt, to taste
  • 1 14 oz. can diced tomatoes, drained
  • 1 TBSP minced garlic
  • 1 TBSP ginger paste
  • 1 tsp. garam masala
  • 1/4 tsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 14 oz. can garbanzo beans, drained
  • 1 14 oz. can kidney beans, drained
  • 1 lb. potatoes, cooked and roughly chopped
  • 1 14 oz. can light coconut milk
  • 1-2 tsp. sugar or honey
  • 1 tsp. lemon juice


  1. Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
  2. Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
  3. After all the spinach is sautéed, add the tomatoes through cumin to the hot skillet and sauté for 1-2 minutes; then add the spinach, garbanzo beans, kidney beans, and potatoes; then add the coconut milk and toss to combine.
  4. Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.

Veggie Palak:

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