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Garlic Potato Spinach Stir fry – Lasooni Aloo Palak

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Garlic Potato Spinach Stir fry – Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe. Jump to Recipe

Some days you just want a good potato side. This easy garlic potato spinach stir fry is like my Aloo Palak with cumin. This one has whole spices, well cooked golden garlic slices and more potatoes to spinach. Lasooni means Garlicky, Aloo means potato, palak means spinach.

Its a great side with dals and curries and flatbread or Naan. Adjust the flavors to preference. Add in some cooked chickpeas to make it into a meal!

Ingredients for Indian Garlic Potato Spinach Stir fry

  • Cumin seeds and coriander seeds make up the whole spices
  • hot green chili such as serrano or thai adds heat. Use mild chili to preference.
  • Sliced garlic adds a lot of flavor
  • turmeric and paprika are the ground spices
  • potatoes, tomato and spinach make up the bulk
  • cilantro, pepper flakes and lemon juice for garnish

How to make Garlic Potato Spinach stir fry

Heat oil over medium heat. Add seeds and cook until well toasted. Or dry roast the seeds.

Add the chili and garlic and reduce heat to medium low. (Use broth if omitting oil), until golden, you can also add in 1/4 cup cooked onion here.

Add the turmeric and paprika and mix in. Add the potatoes and toss well.

Add tomatoes cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.

Add in the spinach in 2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Tasteeand adjust salt and flavor.  You can also add some cooked chickpeas at this point to make it into a meal. You can also add in some garam masala or curry powder. Serve with flatbread or rice.

Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)

Garlic Potato Spinach Stir fry – Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side

Cuisine: Indian

Keyword: lasooni aloo palak

Servings: 4

Calories: 125.45kcal

Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds or mustard seeds
  • 1 green chili ,thinly sliced
  • 4 cloves of garlic thinly sliced
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 3 medium potatoes , peeled and cubed (white or yukon gold)
  • 1/2 tsp salt
  • 1 medium tomato chopped
  • 1/4 cup (4 g) chopped cilantro
  • 1 cup (236.59 ml) water
  • 5 oz (141.75 g) spinach baby or chopped
  • cayenne or pepper flakes for garnish
  • lemon juice for garnish

Instructions

  • Heat oil over medium heat. Add seeds and cook until well toasted. (For oil free, dry roast the seeds over medium heat until fragrant, then add 2 tbsp water or broth and proceed. )
  • Add the chili and garlic and reduce heat to medium low. Cook until golden, you can also add in 1/4 cup cooked onion here.
  • Add the turmeric and paprika and mix in. Add the potatoes and toss well for a few seconds.
  • Add tomatoes, cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.( You can add some cooked chickpeas at this point to make it into a meal)
  • Add in the spinach in 2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Taste and adjust salt and flavor. You can also add in some garam masala or curry powder

  • Serve with flatbread or rice.

    Store: Refrigerate for upto 3 days.

Notes

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)

Amount Per Serving

Calories 125.45 Calories from Fat 13

% Daily Value*

Fat 1.49g2%

Saturated Fat 0.17g1%

Sodium 378.44mg16%

Potassium 942.41mg27%

Carbohydrates 24.54g8%

Fiber 5.67g24%

Sugar 1.41g2%

Protein 5.7g11%

Vitamin A 3769.69IU75%

Vitamin C 34.94mg42%

Calcium 91.51mg9%

Iron 6.59mg37%

* Percent Daily Values are based on a 2000 calorie diet.

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Cheesy Vegetarian

Vegan Tomato and Black Bean Stew

Black beans are without a doubt my favourite bean (and my kids’ favourite too), and I absolutely love this simple black bean stew. It’s nothing fancy or complicated, just good, honest food – simply black beans in a rich tomato sauce, cooked with a few straightforward spices, and served up however you like. And best of all, it can be on the table in less than half an hour.

A portion of tomato and black bean stew served with rice, lettuce and sour cream.

This easy recipe uses canned black beans, because who’s got time for cooking dried beans on a busy weeknight – or any other time?! Certainly not me, and I love using canned beans for a quick dinner. Just simmer them until the stew is nice and thick, and they really could not be more delicious.

🍚 How to Serve Black Bean Stew

I’ve made this dish dozens of times, and served it in so many different ways. It’s a really versatile recipe. Here are some ideas for how to serve this easy black bean stew:

  • simply served with rice (and toppings, like avocado and sour cream)
  • wrapped up in a soft tortilla to make an amazing bean burrito
  • loaded into a taco shell with salad and extra toppings
  • heaped onto a baked potato
  • served with lots of roasted veggies (crispy potato wedges would be great)
  • with tortilla chips on the side for scooping

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🥗 Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for tomato and black bean stew laid out with text overlay.
  • black beans. Canned black beans ensure this recipe is quick and easy. If you prefer, you can cook dried beans from scratch beforehand, then follow the recipe as written.
  • onion – I used half an onion, because I find a whole large onion is too much in this recipe. If you’d rather not have half an onion left over, try to just use a small one instead.
  • tomatoes (try to use good quality ones)
  • tomato paste
  • garlic – I used minced garlic from a jar, but fresh garlic would also be fine.
  • smoked paprika
  • ground cumin
  • fresh chilli (or chilli flakes, if you prefer) – I always choose a small, mild chilli. I do like things quite spicy, but adding too much spice can spoil a meal very quickly! If you’re not sure how hot your chilli is, start with just a small amount – you can always add more later.

Becca’s Top Tip

If you find you sometimes get stomach issues from eating too many beans or other legumes, make sure you rinse canned beans before cooking with them. This can help to wash away the gas-inducing substances from the beans.

📹 Recipe Video





Overhead shot of rich tomato and black bean stew with rice and lettuce.

🖨 Printable Instructions

Vegan tomato and black bean stew on a plate with rice and lettuce.

Print

Vegan Tomato and Black Bean Stew

A super easy vegan black bean stew, with a rich tomato sauce and beautiful spices. This is such a versatile recipe!
Course Main Course
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people
Calories 266kcal
Author Becca Heyes

Ingredients

  • 1 Tbsp oil
  • 1/2 onion (or 1 small onion), finely diced
  • 1 tsp garlic puree (or 4 cloves garlic, minced)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 small mild chilli, finely diced (or 1/2 tsp chilli flakes)
  • ~ 5 medium tomatoes, diced
  • 1 Tbsp tomato paste
  • 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, in total when drained)
  • 75 ml (~ 1/3 cup) water
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Heat the oil in a large frying pan over a medium-low heat. Add the diced onion, and cook for around 5 minutes, until fairly soft but not browned.
    Finely diced onions cooking in a frying pan.
  • Add the garlic, smoked paprika, cumin and chopped chilli, and cook for a further 2-3 minutes. You can start with just half of the chilli if you’re unsure how hot it is.
    Spiced onions cooking in a frying pan.
  • Next, add the diced tomatoes and tomato paste, and cook for 5 minutes, until the mixture forms a thick, tomatoey paste.
    Rich tomatoes and onions cooking in a frying pan.
  • Add the drained black beans to the pan, along with the water, salt and pepper. Cover with a lid, and allow to simmer for at least 5 minutes – leave it longer if you have time, ideally more like 15-20 minutes. The mixture should be thick and rich. You can remove the lid for the last few minutes if your stew needs thickening up.
    Rich tomato and black bean stew in a frying pan.
  • Serve warm. I like to serve mine with rice and a dollop of sour cream.
    Vegan tomato and black bean stew with rice and lettuce.

Video





Nutrition

Serving: 1portion | Calories: 266kcal | Carbohydrates: 40.7g | Protein: 13.6g | Fat: 6.8g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 478mg | Potassium: 954mg | Fiber: 14.3g | Sugar: 5.5g | Calcium: 138mg | Iron: 4mg

💭 Recipe FAQs

Can I prep this bean stew in advance?

Yes – this stew will reheat nicely, so it’s no problem to prepare it in advance. Once it’s cooked, allow it to cool, and store in the fridge in an airtight tub until you’re ready to reheat.

How should I reheat any leftovers?

You can reheat any leftovers in the microwave, or in a pan on the stovetop. You may need to add a splash of water when reheating if the stew has dried out a little. Ensure the beans are piping hot before serving.

Is this recipe vegan / gluten-free?

Yes! This bean stew is both vegan and gluten-free.

🫘 Other Black Bean Recipes

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Vegan tomato and black bean stew on a plate with rice and lettuce.

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The post Vegan Tomato and Black Bean Stew appeared first on Easy Cheesy Vegetarian.

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