Potato and Spinach Curry is a flavorful vegetarian dinner recipe. Cook up your potatoes and spinach with lots of spices, and mix in some yogurt, then serve over rice.
I love my husband, but I’m not always the world’s most awesome wife. At least not in the traditional sense. There are many days when I make absolutely no effort to look sexy. I hang around the house in sweat pants without a spot of makeup on, hair a total mess. He still tells me I look beautiful. I let dishes pile up in the sink because I’m exhausted from work. He just washes them. Sometimes I’m too worn out to cook dinner. He kisses me and orders take out with a huge smile on his face. I’m so in love with this dude.
I try to make up for all that nonsense by occasionally making curry. It’s his favorite, but I completely hate it. If I make curry, it’s just for him. I’m not even going to touch it. It’s purely for his enjoyment. We’ll just leave out the part where I have fun cooking no matter what it is.
This potato and spinach curry comes together relatively quickly, and while there aren’t any complicated techniques, there can sometimes be a couple of things going on at once. It’s totally manageable on a week night, but I’d say you do need to be alert to keep from burning the house down. It also earns bonus points for being a vegetarian dish. They come in handy.
My husband absolutely loved this dish, and I absolutely love him.Print
Potato and Spinach Curry
Vegetarian Potato and Spinach Curry is creamy, spicy, and satisfying.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
- 12 ounces baby potatoes, quartered
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon butter
- 1 cup plain greek yogurt
- 1 teaspoon grated fresh ginger
- 4 ounces fresh spinach leaves
- Put your quartered potatoes in a pan and cover with cold water. Place the pan over medium high heat, put a lid on the pan, and let the potatoes cook for about 15 minutes. Drain potatoes. If you’re not ready to use them yet, place your collander back over the pan and covered the potatoes with a clean towel to keep them warm and allow them to continue steaming.
- While the potatoes are cooking, chop your onion. Cook the onion in a frying pan drizzled with olive oil, stirring frequently for about 15 minutes until they brown.
- While your onions are cooking, chop your garlic and measure out your spices. You can pop them all into the same small dish because they’re all going into your frying pan together once the onions are cooked. Continue to cook garlic and spices for about a minute until it becomes fragrant.
- Add butter and potatoes to the pan. Stir to coat the potatoes in the spices and cook for another 10 minutes, stirring occasionally.
- While this is cooking, measure out your yogurt and grate the ginger into it. You can also add salt and pepper to this. This would also be a good time to put a kettle on to boil.
- Add the yogurt mixture to the pan, then swish around a bit of water in the dish you had the yogurt in and throw that in the pan as well. Give it all a good stir and let it cook for about five minutes to thicken.
- While this is cooking, put your spinach leaves in a colander.Pour water from your recently boiled kettle over the spinach to wilt the leaves, then run some cold water over the spinach to stop the cooking. Squeeze out any excess water and stir the spinach into the potatoes. Taste to adjust seasoning. Serve with rice.
Keywords: Potato, Spinach, Curry