Indian Malai Palak Chicken (Vegan Spinach Soycurls in Indian White Curry)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
385 kcal
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Course
Main Course
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Cuisine
Indian
Indian Malai Palak Chicken (Vegan Spinach Soycurls in Indian White Curry)
Description
Indian Malai Palak Chicken adapted here substitutes chicken with soy curls, which are soaked and marinated in yogurt combined with coriander, cumin, garlic powder, and salt. The marinated soy curls bake alongside a mixture of spices including bay leaf, cloves, coriander, cumin, cayenne, cinnamon, black pepper, and fenugreek leaves, creating a fragrant base of sautéed onions, garlic, ginger, and green chili.
Once baking yields a golden onion mixture and soy curls with delicate edges, coconut milk, additional non-dairy yogurt, and water are incorporated alongside fresh or thawed spinach. The dish simmers covered to allow the flavors to meld, yielding a creamy, mildly spiced curry with tender soy curls surrounded by bright spinach.
This vegan dish can be served as a main course alongside rice or breads, providing a rich, creamy alternative to traditional Indian white curries. The complexity of spices and the creamy, coconut-based sauce create a comforting meal with varied textures from the soy curls and fresh greens.
The notes offer stovetop cooking alternatives, recommending browning soy curls in a skillet with spices and aromatics before combining with the sauce. Variations include substituting tofu, roasted vegetables, or beans, with adjusted preparation steps tailored to each. The recipe highlights baking to develop deeper flavor before simmering the finished curry.
Ingredients
For the soy curls:
- 4 ounces dried soy curls
- 1/3 cup water or chicken flavored stock, hot
- 1/4 cup yogurt
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the sauce:
- 2 teaspoons neutral cooking oil generic cooking oil
- 2 bay leaf
- 2 clove whole
- 1 cup onion red, chopped
- 3 cloves garlic minced
- 1/2 inch ginger minced, piece
- 1 green chili minced, or use a mild green chili or 1 tablespoon chopped green bell pepper instead, hot
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1/4 teaspoon cayenne pepper or Indian red chili powder
- 1/8 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 2 teaspoons fenugreek leaves Kasuri methi, dried
- 15 ounce coconut milk full fat, canned
- 1/3 cup Non-Dairy yogurt
- 1/2 cup water or non-dairy milk
- 8 to 10 ounces spinach fresh or frozen (thaw the frozen and use if using frozen
- 3/4 teaspoon salt divided
- 1/2 teaspoon sugar
- garam masala for garnish
- red pepper flakes for garnish
Instructions
- Preheat the oven to 425° F while you prepare the soy curls.
For the soy curls:
- In a bowl, add the water, yogurt, spices and mix well. Then add the soy curls and toss well to coat. Let sit for at least 10 minutes to marinate and rehydrate.
For the sauce:
- Add oil to a large 10 x 15 inch or similar size baking dish. Spread evenly. On one half of the pan add bay leaves, cloves, onion, garlic, ginger, green chili, all the spices, and 1/4 teaspoon salt. Toss well to coat. Add a few splashes of water if the mixture looks a bit dry, so that the spices and oil distribute evenly over the onion. Then even it out.
- On the other side, Add your marinated soy curls and spread really well. Sprinkle a few drops of oil on the soy curls, and then put the baking dish inside to bake for 16 to 20 minutes or until the onion is turning golden.
- Remove the baking dish from the oven then add in the coconut milk, yogurt, salt, sugar, water, and mix really well. Then add in the spinach or other greens that you're planning to use. Toss well so that the spinach is covered evenly with the milk mixture. Even it out and put it back in the oven. Bake for 15 minutes or until the mixture is boiling really well.
- Mix once and continue to bake for another 3 to 4 minutes and then take it out of the oven.
- Taste and adjust salt and flavor. For saucier, add in some more hot non Dairy milk and mix in. Garnish with Garam masala and pepper flakes and serve.
Notes
- For stovetop cooking, brown marinated soy curls in a skillet before adding the spice and onion mixture, then combine with sauce ingredients and spinach.
- To make this dish with tofu, press and cube firm tofu, marinate in yogurt and spices, then bake alongside onions.
- Use quick-cooking vegetables marinated in yogurt and spices in place of soy curls for a vegetable version; check doneness after initial baking and adjust cooking time as needed.
- Chickpeas or beans can be used by skipping the marinade, adding them directly with spinach to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 678mg | 28% |
| Potassium | 755mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 6734IU | 135% |
| Vitamin C | 29mg | 32% |
| Calcium | 249mg | 25% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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