Potato and Spinach Curry
 | Cooking Time 30 minutes |
 | Serves 4 to 6 |
INGREDIENTS
- 600g potatoes, peeled and quartered
- 3 tbs Vegetable oil
- 2 tsp Cumin seeds
- 2 tsp Mustard seeds
- 1 large onion, peeled, cut in half and thinly sliced
- 1 red chili, sliced
- 2 tsp garlic, finely grated
- 1 tsp ginger, finely grated
- 1 tsp ground coriander
- 200g washed spinach leaves
- 2-3 cups vegetable stock
- ½ cup reduced fat natural yoghurt
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Heat vegetable oil in frying pan.
- Add cumin and mustard seeds to pan and fry until seeds pop and become fragrant.
- Add onion and fry gently until light brown.
- Add quartered potatoes, chilli, garlic, ginger, ground coriander and 2 cups vegetable stock.
- Bring to the boil, and simmer on gentle heat until potatoes are tender. Add more stock if too dry.
- Add spinach and cook until tender.
- Season with salt and pepper to taste. Drizzle with yoghurt and serve with Naan bread.
TIP: Serve with your favourite chutney and naan bread on the side.
About This Recipe
Potatoes are the GOAT in curries – soaking up the flavour and tasting even better the next day! Try this healthy and simple potato and spinach curry alongside some chutney’s and naan for dinner tonight 🥔🍴
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