Potato and Spinach Curry

Time

Prep 15 min · Cook 30 min · 45 min total

Difficulty

easy

1. 1

   Steam or boil the potatoes in salted water until very tender. Drain and set aside. In a large dutch oven put the oil, mustard seeds, and cumin seeds.

2. 2

   Heat over high heat until the mustard seeds have popped for a few seconds. Quickly stir in the garlic.

3. 3

   Reduce heat to medium. Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.

4. 4

   If the spinach is still half frozen, that doesn't matter, just add it anyway. Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.

5. 5

   When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.

6. 6

   Turn off heat and sprinkle with lemon juice. Gentle stir. Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.