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Before you jump to Spinach, Tomato & Potato Curry recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Just about any article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually good information. Once in a while, though, you absolutely do not need to make a full meal for your family or even just for yourself. Once in a while you only want to check out the drive through while you are on your way home and end the day. There is zero reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is possible because lots of the popular fast food places making the effort to make their menus healthier now. Here is how you can eat healthfully when you hit the drive through.
Your drink needs to be water or juice or milk. When you consume a large soft drink you are adding a lot of empty calories to your day. A single helping of soda is typically thought to be eight ounces. Those eight ounces tend to be at least 100 calories and around ten tablespoons of sugar. A fast food soft drink is frequently not less than twenty ounces. Thirty ounces, however, is a lot more common. This means that your drink alone will put dozens of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices and also plain water are much healthier options.
Basic sense states that the best way to lose fat and get healthy is to ban fast food from your diet altogether. While, in most cases, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let other people make your dinner. There isn’t any reason to feel terrible about going to the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to spinach, tomato & potato curry recipe. You can cook spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Spinach, Tomato & Potato Curry:
- Use 500-600 g potatoes, peeled and cut into bite-diced chunks
- Get 1 litre vegetable stock. I use “Marigold” powder
- Use 200 g plus a knob butter
- Use 2 tbsp rapeseed oil
- Prepare 1 onion, chopped
- You need 1 red onion, chopped
- Get 6 cloves garlic, chopped
- You need 1 tsp paprika
- Provide 1 tsp smoked paprika
- Get 1 tsp black mustard seeds
- Provide 1 tsp tandoori masala
- Prepare 1 tsp garam masala
- Use 1 tsp ground coriander
- Prepare 1 tsp ground cumin
- Get 1 tsp ground pepper
- Use 1 tsp salt
- Prepare 1 (400 g) tin chopped tomatoes
- Get Juice of 1/2 lemon
- Use 3 large handfuls baby spinach
- Use Fresh coriander (optional garnish)
Instructions to make Spinach, Tomato & Potato Curry:
- Bring the stock to the boil, add the potatoes and cook on a fast simmer until soft but still firm. Remove from heat, drain in a colander and set aside, reserving a little of the stock.
- Head the oil and knob of butter in a wok or large saucepan and fry the onions and garlic on a high heat, until the onions turn golden, stirring only if necessary to avoid burning.
- Move the onions and garlic to one side and add in the space all the spices. Stir to mix and heat but not so as to burn them. Once the mustard seeds start popping, add in 100g of the butter and stir gently but thoroughly.
- Add the drained potatoes and stir to ensure that they are covered by the spices.
- Add the remaining butter, tomatoes, lemon juice and salt and stir well.
- Toss in the spinach and mix well. Add a little of the reserved stock to avoid sticking and also to get a liquid-y curry (if wanted).
- As soon as the spinach wilts, tip onto a warm serving dish and added fresh coriander leaves to garnish if wished.
- Serve as a side dish with other curries and accompaniments.
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