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Potato Curry with Spinach

Beverly Verwey
This is an easy curry to make which is filling and satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 people
Calories 407 kcal

Ingredients
 

  • 4 medium potatoes (about 1 lb) - peeled and chopped into 1" chunks
  • 1 tbsp low-sodium vegetable broth
  • 1 medium onion - finely chopped
  • 2 cloves garlic - minced
  • 2 tsp ginger - finely chopped
  • 1/2 tsp cumin seeds
  • 2 medium tomatoes - chopped
  • 1 tsp curry powder
  • 1/2 tsp black pepper - or to taste
  • 1/2 cup thick coconut milk
  • 6 cups baby spinach

Instructions
 

  • Cut the peeled potatoes into 1" chunks and place in a saucepan with cold water. Bring to a boil and cook until just barely tender, about 15 to 20 minutes. Ensure that you don’t over cook the potatoes.
  • Heat the vegetable broth in a large frying pan over medium heat. Add onion, garlic, ginger and cumin. Cook, stirring frequently, until the onion is soft. Add tomatoes, curry powder; reduce the heat and cover. Cook, stirring occasionally until tomatoes have softened.
  • Add potatoes to pan, Cook, with lid on, stirring occasionally until potatoes are hot. The mixture should now have a stew consistency. If more liquid is needed add a little bit of water.
  • Stir in pepper and coconut milk.
  • Add the spinach and cover for a few minutes so the spinach can wilt. Serve.

Notes

Instead of spinach used sweet chard, collard greens or bok choy.

Nutrition

Calories: 407kcalCarbohydrates: 73.7gProtein: 11.9gFat: 3gSodium: 113.1mg