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Before you jump to Spinach, Tomato & Potato Curry recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to spinach, tomato & potato curry recipe. You can have spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Spinach, Tomato & Potato Curry:
- Get 500-600 g potatoes, peeled and cut into bite-diced chunks
- You need 1 litre vegetable stock. I use “Marigold” powder
- Get 200 g plus a knob butter
- Prepare 2 tbsp rapeseed oil
- Get 1 onion, chopped
- Provide 1 red onion, chopped
- Prepare 6 cloves garlic, chopped
- Take 1 tsp paprika
- Take 1 tsp smoked paprika
- Prepare 1 tsp black mustard seeds
- Take 1 tsp tandoori masala
- Prepare 1 tsp garam masala
- Take 1 tsp ground coriander
- You need 1 tsp ground cumin
- Get 1 tsp ground pepper
- Use 1 tsp salt
- Use 1 (400 g) tin chopped tomatoes
- Get Juice of 1/2 lemon
- You need 3 large handfuls baby spinach
- You need 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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