Palak (Curried Spinach)

Barbara Fernandez - The Rocking Raw Chef

Vegan palak

This is so easy!

It goes well with a simple “rice” and a curry sauce. You can also eat it over a salad or use it as a thick dip for sprouted bread/crackers or veggies.

To be honest though, it could easily be a main course on its own – it’s so delicious and filling.


  1. ½ cup/70g cashews
  2. 2 tablespoons coconut oil
  3. ½ small red onion
  4. 2 tablespoons lemon juice
  5. 1 inch/2 cm fresh ginger, roughly chopped
  6. 2 large garlic cloves, crushed, or ½ teaspoon garlic powder
  7. 3½ cups/800g spinach
  8. 1 teaspoon curry powder
  9. ½ teaspoon sea salt
  10. ½ teaspoon nutmeg


Combine all ingredients in your food processor.


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