Potato And Spinach Curry

This simple potato and spinach curry is not only vegan and low in calories but its exceptionally tasty, easy to make and ready to serve on your dinner table in less than one hour.

This simple potato and spinach curry is not only vegan and low in calories but its exceptionally tasty, easy to make and ready to serve on your dinner table in less than one hour.

Potato and spinach curry (also known as sag aloo) marries two budget vegetables with a combination of spices to produce a nutritious and flavoursome quick healthy meal.

You’ll find this is a great way to use up any leftover potatoes and a bag of spinach should be pretty cheap to come by too, if you don’t have any lying about.

This simple potato and spinach curry is not only vegan and low in calories but its exceptionally tasty, easy to make and ready to serve on your dinner table in less than one hour.

It’s best if you can use waxy potatoes for this curry, but most potatoes will be fine as long as they’re not too floury.

Actually, I found that it was perfectly possible to use leftover baked potatoes for this potato and spinach curry.

I just made sure that I cut the potatoes into smaller cubes so that they didn’t take as long to cook.

This simple potato and spinach curry is not only vegan and low in calories but its exceptionally tasty, easy to make and ready to serve on your dinner table in less than one hour.

When I’m cooking this potato and spinach curry for Lady Lynne and myself, we find that because it’s quite a “chunky” and filling dish its best served with Indian breads or chapatis.

In fact, I’d particularly recommend you making my home made naan bread recipe to go with this!

This simple potato and spinach curry is not only vegan and low in calories but its exceptionally tasty, easy to make and ready to serve on your dinner table in less than one hour.

If you’ve been following Neil’s Healthy Meals on Facebook this week then you’ll know that I’ve been re-posting my most popular Pinterest pinned curry recipes.

One thing I’ve noticed about any of my recipe pins, not just the curry ones, is that the ones that get pinned the most tend to be those that are quick and easy to make.

This potato and spinach curry definitely fits into that category!

This simple potato and spinach curry is not only vegan and low in calories but its exceptionally tasty, easy to make and ready to serve on your dinner table in less than one hour.
Print
Potato And Spinach Curry
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Vegan potato and spinach curry. Very tasty and easy to make. Ready to serve in less than one hour.
Course: Dinner
Cuisine: Indian
Servings: 2
Calories: 229 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • 1 tbsp vegetable oil
  • 1 large onion diced
  • 1 tsp cumin seeds
  • ½ tsp salt
  • ¼ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp ginger and garlic paste
  • 1 ripe tomato chopped
  • 1 tsp tomato puree
  • 100 ml water
  • 300 g white potato diced
  • 100 g finely chopped baby spinach
  • leaves Pinch of fenugreek
  • Freshly chopped coriander for garnish
Instructions
  1. Heat vegetable oil in a large pan, add the onion and cumin seeds and cook for approximately 3 – 4 minutes stirring until the onions are softened.
  2. Add the salt, red chilli powder, turmeric powder and ginger and garlic paste and cook, stirring everything together for about a minute.
  3. Then add the chopped tomato and cook for a couple of minutes then stir in the tomato puree and water and allow the tomato mixture to simmer and soften.
  4. Blitz the tomato mixture to a paste in a blender or food processor and return to the pan.
  5. Heat the pan until the paste is simmering and add the diced potato and cook, stirring occasionally until the potato is softened.
  6. Put the chopped spinach into the pan and combine it with the potato mixture until softened then stir in the fenugreek.
  7. Serve topped with the freshly chopped coriander.

Nutrition Facts
Potato And Spinach Curry
Amount Per Serving
Calories 229 Calories from Fat 71
% Daily Value*
Total Fat 7.9g 12%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 669.4mg 28%
Total Carbohydrates 36.7g 12%
Dietary Fiber 7.2g 29%
Sugars 6.9g
Protein 5.8g 12%
Vitamin A 30%
Vitamin C 71%
Calcium 10%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

This simple potato and spinach curry is not only vegan and low in calories but its exceptionally tasty, easy to make and ready to serve on your dinner table in less than one hour.

Is it Christmas Yet?

So folks, dare I mention the “C” word? Ha ha!

Well, I’m going to have to because my next recipe for you hits December and that means it’s time to start on the Christmas recipes!

And, the spiralizer has been out again! I’ve been creating a tasty healthy festive bake combining apples with that spice that’s mostly associated with that time of year, cinnamon!

So, enjoy this potato and spinach curry, and let me know what you think in the comments below.

Then, please join me in a weeks time for that spiralized apple filo pastry recipe I mentioned above. The first of my 4 Christmas recipes for 2016!

Incidentally, the balti dishes I use in my Indian recipe pictures would make great Christmas present ideas. I recommend these through my Amazon affiliate link.

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Comments

  1. You can always make me happy with a good hearty curry! Not to mention potatoes!

    • neil@neilshealthymeals.com says:

      Thanks Rebecca. This one is a brilliant way to use up left over potatoes.

      Hope you’re having fun for Thanksgiving over there! 🙂

  2. Love that you can make a hearty meal like this without any meat! What a tasty and cheap dinner to make!

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