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5.0 from 21 votes

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

Soycurls and Spinach in Indian White Sauce is a plant-based version of popular malai palak chicken. Think Chikin florentine but with luscious Indian flavors! And simplified so it’s a 2 step 1 pan baked dish. Serve with naan or sourdough.

Prep Time
15 mins
Cook Time
15 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 hot water or chicken flavored stock
  • 1/4 cup yogurt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
For the sauce:
  • 2 teaspoons oil
  • 2 bay leaves
  • 2 whole cloves
  • 1 cup chopped red onion
  • 3 cloves of garlic minced
  • 1/2 inch piece of ginger minced
  • 1 hot green chili minced, or use a mild green chili or 1 tablespoon chopped green bell pepper instead
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne or Indian red chili powder
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 2 teaspoons dried fenugreek leaves (Kasuri methi)
  • 15 ounce can of full fat coconut milk
  • 1/3 cup Non-Dairy yogurt
  • 1/2 cup water or non-dairy milk
  • 8 to 10 ounces of spinach fresh or frozen (thaw the frozen and use if using frozen)
  • 3/4 teaspoon salt divided
  • 1/2 teaspoon sugar
  • garam masala and pepper flakes 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

  • Cook on stovetop: Heat a skillet over medium high heat. Add a teaspoon oil. Add marinated soycurls and cook until golden on most edges(flip/stir every 2 mins). Remove from the skillet. Add 2 teaspoons oil, add the whole and ground spices and onion ginger garlic chilies and 1/4 teaspoon salt. Cook stirring occasionally until onion is golden. Then add in the milk, yogurt, water, remaining salt and spinach and mix in. Add the soycurls back. Reduce heat to medium low, cover and cook for 12-15 mins. Adjust flavor and consistency and simmer for another few and switch off heat  
  • To make this with tofu, press and cube 14 ounce firm or extra firm tofu and then marinate it in the marinade(omit the water). Just use yogurt and spices and then put it on one side of the baking dish to bake along with the onion mixture.
  • To make it with roasted vegetables, use quick cooking vegetables chopped small such as cauliflower, peppers, zucchini, and other vegetables of choice. Marinate them in the yogurt, and spices and no water, and put them to bake with onion on one side. After adding sauce ingredients and baking for 15 mins , Once the sauce is boiling rapidly, check the vegetables for doneness and if they're not completely done, you can bake them for another 5-10 minutes.
  • To make with chickpeas or beans: skip the marinade step. Add in the cooked beans with the spinach. 
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Nutrition Information

Calories 385kcal (19%) Carbohydrates 23g (8%) Protein 19g (38%) Fat 23g (35%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 678mg (28%) Potassium 755mg (22%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 6734IU (135%) Vitamin C 29mg (32%) Calcium 249mg (25%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

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.