Potato and Spinach Curry is a flavorful vegetarian and gluten-free weeknight dinner for two. Potatoes, spinach, onion, and spices are mixed together with Greek yogurt and served with steamed rice. It all comes together in about 30 minutes. It’s gonna be awesome.
My husband and I are often on the same page, even though we’re very different people. He’s a scientist at heart. He loves maths and engineering and feels most secure when a problem has one right answer. I majored in dance and English and revel in ambiguity. He’s a shopaholic. I’m a minimalist who is afraid to spend money. Yet somehow, when it comes right down to it, we always come back together where it really counts.
Except for when it comes to curry. I just can’t make myself like it, but it’s his absolute favorite. Luckily, I love cooking so much that I have absolutely no problem cooking something I’m not going to eat. He feels guilty, though, and rarely asks for it. I think maybe he doesn’t believe that I actually like cooking that much. He’s not really that into it.
What makes Potato and Spinach Curry so awesome?
This vegetarian Potato and Spinach Curry is packed with flavor and texture. I think it might even be healthy. And, if you like to cook, it’s easy enough to make on a weeknight. I wouldn’t say it’s super simple as there are a few different things working at once, but for an experienced home cook, it’s totally doable.
I don’t eat this, and my husband is actually the worst at giving flavor notes, but I can say that he absolutely scarfs it down whenever I make it. He says it tastes of curry and has a good texture. This is why he’s studying to become an engineer and not a food writer.
How to make Potato and Spinach Curry
We’re going to start by chopping some baby potatoes into bite-size pieces. Half or quarter your baby potatoes depending on how big they were to start with, then parboil (that means we’re cooking them halfway in boiling water) them in some salted water for about 15 minutes.
Meanwhile, in a skillet, we’re going to sautee some onion until brown, then toss in some garlic and a whole heap of spices and let that cook until it’s beautifully fragrant. Then add some butter and your parcooked and drained potatoes to the skillet and give it all a good toss. Let this cook for about 10 minutes to get some good color on your potatoes.
Next, we’ll add some plain yogurt spiked with grated ginger and salt and pepper. Add a bit of water and stir it all together over low heat. Let this cook for about five minutes while you get your spinach ready. Put a kettle on to boil and add your spinach to a colander. Wilt the spinach by pouring your boiling water over it, then run cold water over the spinach to stop the cooking and keep your spinach nice and green. Squeeze out as much water as you can, then stir this through with everything else in your skillet.
Serve this with rice that you probably cooked in your microwave because you don’t have a rice cooker and you’re lazy. Or make rice in your favorite way.
This is a very mild curry, but if you wanted to add some heat, a bit of cayenne or more crushed red pepper flakes wouldn’t hurt anything.
This curry recipe contains yogurt. I haven’t tested it with vegan yogurt, but if you have a reliable brand that you’ve cooked with before, I have a good feeling it would work just fine.
I’m not an expert, so if you have a severe allergy, check for yourself, but as far as I can tell, this recipe is gluten-free.
Make it magical
The humble onion is a culinary staple around the world, but did you know some ancient Egyptians apparently paid their workers in onions. They are believed to absorb negative energy and impurities and have been used for protection and even exorcisms. It can also be used for romance and fertility spells. Associated with Mars and fire, call in the energy of onions for spiritual health and protection. (Source: Rachel Patterson)
When you really love someone, you’ll go to great lengths to make them happy. I hope this Potato and Spinach Curry will make your very happy indeed.Print
Potato and Spinach Curry
- 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 skillet 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
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