Melting in the Mouth Spinach Potato Curry
Indulge in the rich, velvety flavors of this "Melting in the Mouth Spinach Potato Curry," a wholesome and satisfying dish perfect for cozy nights or hearty family meals. Featuring tender chunks of potatoes simmered in a fragrant medley of Indian spices, creamy coconut milk, and vibrant fresh spinach, this curry brings comfort and nutrition to your table in just 45 minutes. The dish is infused with aromatics like cumin seeds, garlic, and ginger, then finished with a squeeze of lemon juice and a sprinkle of cilantro for a fresh, zesty touch. Perfectly paired with steamed basmati rice or warm naan, this one-pot vegetarian curry is easy to prepare, bursting with flavor, and naturally dairy-free, making it ideal for weeknight dinners or a vibrant addition to your next feast.
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 6 cups Fresh spinach
- 1 cup Coconut milk
- 1 medium-sized Onion
- 3 cloves Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 medium-sized Tomatoes
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Peel and dice the potatoes into 1-inch cubes. Rinse them under cold water and set aside.
Roughly chop the spinach and set it aside separately.
Finely chop the onion, garlic, and ginger.
Dice the tomatoes.
Heat the vegetable oil in a large pan or heavy-bottomed pot over medium heat.
Add the cumin seeds and let them crackle for 30 seconds until aromatic.
Add the chopped onion and sauté for 4-5 minutes until golden brown.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, garam masala, and red chili powder. Stir for 30 seconds to toast the spices.
Add the diced tomatoes and cook until they break down into a paste, about 5 minutes.
Stir in the potatoes and mix to coat them with the spice mixture.
Pour in the water, cover the pan with a lid, and let the potatoes simmer for 12-15 minutes until tender.
Add the spinach and stir until wilted, about 2-3 minutes.
Pour in the coconut milk and season with salt. Simmer for 5 minutes to let the flavors meld.
Turn off the heat and squeeze in the lemon juice.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 40.6 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5608 mg | 119% | |
*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.
