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 is also more traditionally known as Sag Aloo.
This recipe marries together two amazing budget vegetables and with a combination of spices a fantastic nutritious and flavoursome quick healthy meal is the outcome.
You’ll find this is a great way to use up any leftover potatoes. Plus a bag of spinach should be pretty cheap to come by too!
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 potatoes meant for baking.
I just made sure that I cut the potatoes into smaller cubes so that they didn’t take as long to cook.
When I’m cooking this potato and spinach curry for Lady Lynne and myself, we find that it’s quite a filling dish.
So you may not need to serve it with anything else and could just enjoy it on its own.
Or you could serve it with Indian breads or chapatis.
In fact, I’d particularly recommend you make my home made naan bread recipe to go with this!
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Other Potato Curry Recipes You Might Also Like
- One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
- Aubergine and sweet potato curry is a simple and deliciously healthy vegan curry. An all in one pot hearty family meal ready in just one hour!
- 40 minute potato curry is a delicious easy vegan curry recipe. You’ll love this healthy filling dish. It’s perfect as a weeknight quick hearty meal!
Coming Next Time on Neil’s Healthy Meals
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, 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!
Potato and Spinach Curry Recipe
The size of your potato cubes will affect the time this potato spinach curry takes to cook.
Cut the potatoes in small cubes if you want to cook it faster. The bigger the potato pieces, the longer it will take for them to cook all the way through!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 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
- 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.
- Add the salt, red chilli powder, turmeric powder and ginger and garlic paste and cook, stirring everything together for about a minute.
- 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.
- Blitz the tomato mixture to a paste in a blender or food processor and return to the pan.
- Heat the pan until the paste is simmering and add the diced potato and cook, stirring occasionally until the potato is softened.
- Put the chopped spinach into the pan and combine it with the potato mixture until softened then stir in the fenugreek.
- Serve topped with the freshly chopped coriander.