Easy Potato and Spinach Curry
This Easy Potato and Spinach Curry is a vibrant, comforting dish that’s perfect for busy weeknights or relaxed weekends. Featuring tender potatoes simmered in a rich, spiced coconut milk base, this vegetarian curry is packed with warmth and flavor. The addition of fresh baby spinach adds both a nutritional boost and a pop of color, while aromatics like garlic, ginger, and tomatoes infuse the dish with irresistible depth. Ready in just 45 minutes, this effortless recipe is ideal for meal prep or a last-minute dinner idea. Garnish with fresh cilantro and serve alongside rice or naan for a wholesome, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 3 medium potatoes
- 4 cups baby spinach
- 1 medium onion
- 3 pieces garlic cloves
- 1 inch ginger
- 2 medium tomatoes
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons fresh cilantro
Instructions
Peel and cut the potatoes into bite-sized cubes. Rinse under cold water and set aside.
Finely chop the onion. Mince the garlic and ginger, or grate them for a smoother texture. Dice the tomatoes.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the chopped onions to the pan and sauté for 3-4 minutes until they turn soft and translucent.
Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 30 seconds, stirring constantly, to toast the spices.
Add the diced tomatoes to the pan and cook for 5 minutes, stirring often, until they break down into a thick paste.
Add the cubed potatoes to the pan and stir to coat them in the spice mixture.
Pour in the coconut milk and water. Mix well, ensuring the potatoes are mostly submerged. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 15-20 minutes, or until the potatoes are tender and cooked through.
Add the baby spinach to the pan and stir until the spinach wilts, about 2-3 minutes.
Taste the curry and adjust salt as needed.
Sprinkle fresh chopped cilantro over the curry before serving.
Serve hot with rice, naan, or your favorite bread.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 534 mg | 23% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
