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Spicy Indian potato & spinach curry
Spicy Indian potato & spinach curry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spice up your taste buds with this flavorful vegetarian curry potato dish.
Ingredients:
  • 800g potatoes (such as red rascal), peeled, cut into 4cm pieces
  • 1 large red onion, halved, cut into thin wedges
  • 1 fresh long red chilli, deseeded, finely chopped
  • 1 tsp garam masala
  • 2.50 gm ground cumin
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 150g baby spinach leaves
  • 90g (1/3 cup) low-fat natural yoghurt
  • 40.00 ml chopped fresh coriander
Instructions:
  • Steam the potato over boiling water in a saucepan for 12 minutes or until tender.
  • Heat oil in a large frying pan over medium heat. Cook onions until soft, about 5 minutes, stirring occasionally. Add garlic, chili, garam masala, and cumin, cook until aromatic, about 1 minute, stirring constantly.
  • Add the tomato and lower the heat to a gentle simmer. Let the sauce thicken for 15 minutes. Then add the potato and continue simmering until it is very tender, approximately 5 more minutes.
  • Add the spinach to the mixture and take it off the heat. Stir for 1-2 minutes until the spinach wilts slightly. Season with pepper, then portion into serving bowls. Garnish with yogurt and fresh coriander before serving.

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