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Spinach Potato Curry

This vibrant spinach potato curry is a quick, comforting dish that combines tender potatoes and wilted spinach in a spicy tomato base. The dish is cooked using sautéing and simmering methods, resulting in a hearty, colorful curry with a slightly thickened sauce and soft, flavorful potatoes. Perfect for busy weeknights, it offers a nourishing and fuss-free way to enjoy staple ingredients with a burst of flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 large potatoes Yukon Gold preferred
  • 4 cups fresh spinach washed and roughly chopped if large
  • 1 can (400g) crushed tomatoes or diced fresh tomatoes
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon cumin ground
  • 1 teaspoon turmeric ground
  • 1 tablespoon garam masala spice blend
  • 2 tablespoons oil vegetable or canola
  • 1 squeeze lemon for brightness
  • to taste salt

Equipment

  • Large skillet or saucepan
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Peel and dice the potatoes into 1.5 cm cubes, then set aside. Rinse the spinach and chop if large.
  2. Heat the oil in a large skillet over medium heat. Once shimmering, add the chopped onion and sauté for 5-7 minutes until golden and fragrant, hearing a gentle sizzle.
  3. Add the minced garlic and grated ginger to the onion. Cook for about 30 seconds until you smell a fragrant aroma and see the mixture become slightly frothy.
  4. Stir in the cumin, turmeric, and garam masala, and toast the spices for 30 seconds until fragrant and slightly darker in color.
  5. Add the diced potatoes to the pan, stirring to coat them evenly with the spices. Cook for 2 minutes, then pour in the crushed tomatoes.
  6. Lower the heat slightly and let the mixture simmer uncovered for about 10 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.
  7. Add the chopped spinach to the curry, stirring until wilted, about 2-3 minutes. If using frozen spinach, squeeze out excess water beforehand.
  8. Season the curry with salt to taste and squeeze fresh lemon juice over it for a bright finish. Stir gently to combine.
  9. Turn off the heat and let the curry rest for a couple of minutes to allow flavors to meld. Then, serve hot with rice or flatbread.