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Indian Malai Palak Chicken (Vegan Spinach Soycurls in Indian White Curry)
5 from 21 votes

Indian Malai Palak Chicken (Vegan Spinach Soycurls in Indian White Curry)

This recipe recreates Indian Malai Palak using vegan soy curls and spinach in a creamy, Indian white curry. The soy curls are marinated with yogurt and warming spices, then baked with an aromatic blend of whole and ground spices, garlic, ginger, and onion. The sauce is enriched with coconut milk and non-dairy yogurt, producing a velvety curry that coats the tender spinach and soy curls, offering a rich, layered flavor and smooth texture.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4
Calories: 385 kcal
Course: Main Course
Cuisine: Indian

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
  • red pepper flakes for garnish
  • garam masala for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 425° F while you prepare the soy curls.
For the soy curls:
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. Mix once and continue to bake for another 3 to 4 minutes and then take it out of the oven.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 385

% 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.