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.
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.
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!
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!
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.
- 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.
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!
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