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Spinach Potato Curry

This quick and nourishing spinach potato curry combines tender potatoes and wilted spinach in a fragrant tomato-spice base. Using simple ingredients and straightforward techniques, it transforms humble produce into a hearty, flavorful dish with a vibrant appearance and comforting texture. Perfect for busy weeknights, it fills the kitchen with warm aromas and comes together in under thirty minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium potatoes russet or sweet potatoes, peeled and diced
  • 200 g fresh spinach thoroughly rinsed and chopped if large leaves
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp cumin ground spice, toasted briefly
  • 0.5 tsp turmeric ground spice, toasted briefly
  • 0.5 tsp coriander ground spice, toasted briefly
  • 200 g tomatoes fresh or canned, chopped
  • 2 tbsp oil neutral oil like canola or sunflower
  • 1/2 lemon lemon for juice, optional but recommended
  • salt to taste salt adjust at the end

Equipment

  • Large skillet or wok
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cup

Method
 

  1. Peel and dice the potatoes into 1.5cm cubes, then rinse the spinach thoroughly and chop if large leaves.
  2. Finely chop the onion and mince the garlic cloves.
  3. Heat the oil in a large skillet over medium heat until shimmering, then add the chopped onion. Sauté for 3-4 minutes until translucent and fragrant, with a slight golden hue.
  4. Add the ground cumin, turmeric, and coriander to the skillet. Toast the spices for about 30 seconds, stirring constantly until fragrant, being careful not to burn them.
  5. Stir in the diced potatoes, coating them evenly with the spice mixture. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden and beginning to soften.
  6. Pour in the chopped tomatoes and stir well. Cook uncovered for about 5 minutes until the mixture thickens and releases a rich aroma.
  7. Add the chopped spinach to the skillet. Stir vigorously so it wilts quickly, turning bright green and reducing in volume within 2 minutes.
  8. Season with salt to taste and squeeze in the lemon juice for brightness. Give everything a good stir, then cook for another minute to meld flavors.
  9. Turn off the heat and let the curry rest for 2 minutes, allowing flavors to deepen and sauce to slightly thicken.
  10. Serve the warm spinach potato curry hot, ideally with rice or crusty bread. Enjoy the vibrant colors and comforting aroma with each spoonful.

Notes

Adjust spice levels and acidity to taste. For extra richness, add a dollop of yogurt or a splash of coconut milk just before serving.