Potato Curry with Spinach
This is an easy curry to make which is filling and satisfying.
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
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