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A geometic styled white bowl has a bed of black and brown rice, resulting in a purple hue. Layered over the purple rice rest hot spinach and purple potato curry with yellow flower petals sprinked over the top.

Purple Potato and Spinach Dal

Purple Potato and Spinach Dal is a healthy, hearty, plant based meal that is loaded with protein! This is a great meal to help you manage your weight, boost your immune system, and happens to be vegan!
Print Recipe
CourseMain Course, Vegan Recipes
CuisineIndian
Prep Time10 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Servings6 servings
Calories204kcal

Ingredients

  • 1 Can Whole Coconut Milk
  • 1 Cup Vegetable Broth or 1 Cup Aquafaba***
  • 1 Package Frozen Spinach De-Thawed or 4 cups Chopped Fresh Spinach
  • 1 large Purple Potato
  • 1 cup Chopped Kale or Other Desired Green***
  • 1 Medium Red Onion
  • 1/2 cup Red Lentils
  • 2 Tbs Grated Turmeric
  • 1 Tbs Coconut Oil or Toasted Sesame Oil***
  • 2 tsp Garam Masala
  • 1 Tbs Grated Ginger
  • 1 clove Garlic or 1 tsp Garlic Powder
  • 1 tsp or 1 tsp Truffle Salt***
  • 1 tsp Whole Cumin Seeds
  • 1 tsp Coriander
  • 1 tsp Red Pepper Flakes
  • 1/2 tsp Allspice

Instructions

  • Roughly chop the red onion
  • Chop the purple potato into small cubes
  • Add your oil to a large stock pot and put on medium/high heat
  • Sauté onions in stock pot and add your cumin, coriander, red pepper flakes, salt, all spice, garam masala, turmeric, ginger, and garlic. Sauté everything together until onions are soft
  • Add the onions and spices to the blender on medium speed for 30 seconds and puree into a paste
  • Add your chopped purple potatoes back to the stock pot along with the curry paste from the blender with your vegetable broth
  • Stir well and then add your red lentils.
  • Cook everything on low/medium heat (at a simmer) for 20-25 minutes, stirring it every few minutes to prevent sticking
  • Once your lentils are cooked through add your kale and cook for one minute
  • Remove pot from heat, add your spinach and your coconut milk, then stir well
  • Serve in a bowl with your choice of rice, quinoa, naan, or right out of the bowl!

Video

Notes

  • If you do not have time to de-thaw your spinach add it at the same time as the kale at the end.
    You don't want to cook your spinach with the heat on unless it's frozen- otherwise you are cooking out valuable nutrients.
    The heat from the curry will wilt and cook the spinach, so do not cook on stove heat unless it is frozen!
  • Black salt adds a savory umami flavor. The sulfur smell will not carry through the curry but will instead add this savory quality that you can't get with sea salt.
    Truffle salt has a similar effect, but it will carry a more earthy, nutty flavor alongside the umami flavor.
    Both are fantastic in this recipe, I love using a 50/50 mix if I have both on hand.
    If you don't have either black salt or truffle salt (you are really missing out), you can use smoked salt for a close result.
    If you don't have a smoked salt since it is a specialty cooking ingredient, you can instead add 3-4 drops liquid smoke or 2 tsp mushroom powder with your plain sea salt.
    To make mushroom powder simply blend up dried mushrooms into a powder to add a savory taste to your recipes.
  • Coconut oil and toasted sesame oil are both fantastic in this recipe. Using a coconut oil will enhance the sweetness in the coconut milk, making this curry sweet and savory, while really bringing out the lightness.
    The toasted sesame oil pairs amazingly with the black salt, creates more depth in the savory flavors, and makes this dish feel extra comforting.
  • I've found that both plain aquafaba and vegetable broth work great in this recipe. I prefer using aquafaba over vegetable broth since it is low sodium, adds umami depth, and is extremely economical. I tend to have many jars of aquafaba leftover in my fridge since I make beans from dried in my pressure cooker or crock pot multiple times a week. It is a fantastic base for curries, soups, or any dish you would use vegetable broth with.
    Since many people don't cook beans regularly and may not have aquafaba on hand, vegetable broth will work too.
    Try to opt for low sodium if you can for better heart health. If you don't have low sodium vegetable broth then skip the salt in this recipe.
  • The kale (or additional greens) in this recipe is also optional.
    I love that kale is loaded with vitamins A and K, so it is fantastic for eye and skin health. Dandelion greens work great in place of it and are considered even more nutritious than kale. The sweet and savory flavors completely cover up the bitter leaves, making it a delicious and affordable addition to this curry.
    You've got to try it, dandelion greens in this curry got me to start growing dandelions on purpose in my yard! There isn't anything more affordable than foraging.
    Beet greens, turnip greens, mustard greens, winter cress, and nettles would all be great additions to this recipe.
  • Nutrition

    Calories: 204kcal