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.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main, 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)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.