Vegan Palak Corn (Spinach & Corn Curry)

🛒 Ingredients

• #Spinach Base;
• 300g fresh spinach leaves, washed well
• 1 green chilli (optional, for spinach blanching)
• Pinch of salt
• #Corn & Gravy;
• 1 cup sweet corn kernels (fresh or frozen)
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed or finely chopped
• 1 tbsp ginger‑garlic paste,, ½ tsp turmeric powder,, 1 tsp coriander powder
• ½ tsp cumin powder,, ½ tsp garam masala,, ¼ tsp red chilli powder (adjust to taste)
• Salt to taste.. 2 tbsp coconut cream or cashew paste (for creaminess)
• 1 tbsp oil or vegan butter,, ¼ cup water or vegetable stock
• #Garnish; Extra coconut cream, fresh coriander, lemon wedge

👩‍🍳 Instructions

1. 1

   Blanch & puree spinach: Bring a pot of water to boil, add spinach and a pinch of salt. Blanch for 1–2 minutes, then immediately plunge into ice water to keep the bright green colour. Drain well and blend into a smooth puree with the green chilli if using.

2. 2

   Sauté aromatics: Heat oil in a pan over medium heat. Add onion and fry until soft and light golden. Stir in ginger‑garlic paste and cook for 1 minute until fragrant.

3. 3

   Cook base: Add tomato puree, all dry spices, and salt. Cook for 3–4 minutes until the mixture thickens and oil separates.

4. 4

   Simmer: Add sweet corn kernels and water/stock. Cover and simmer for 5–7 minutes until corn is tender.

5. 5

   Combine: Stir in the spinach puree and coconut cream/cashew paste. Mix well and cook gently for another 3–4 minutes — do not overboil to retain colour and nutrients.

6. 6

   Serve: Finish with garam masala, drizzle extra coconut cream on top, and serve hot with flatbreads or rice.