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 or Aloo Palak.
Whatever you want to call it, it's one of the most popular vegetarian Indian recipes.
It's a healthy potato curry recipe that marries together two amazing budget vegetables and a combination of spices.
The outcome is a fantastic, nutritious and flavoursome quick healthy meal.
You'll find this is a great way to use up any leftover potatoes or spinach.
Even if you have to buy a few potatoes or a bag of spinach they're pretty cheap anyway if you don't have any leftover!
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 my other half 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, chapatis or some basmati rice.
If going for an Indian bread I recommend you make my home made naan bread recipe to go with this!
To serve this Potato Curry you may need....
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
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These are the balti dishes I use to serve my curries. You'll see these dishes in most of my curry recipe photographs as well. They add a perfect authenticity when serving your curry.
For a very reasonable price you get 6 of these high grade stainless steel authentic Indian balti dishes.
They're easy to clean and you'll enjoy them for life!
How To Make Potato And Spinach Curry Or Sag Aloo
- Gently heat oil in a large pan. Add the onion and cumin seeds and cook for approximately 3 – 4 minutes stirring until the onions are softened.
- Stir in the salt, red chilli powder, turmeric powder and ginger and garlic paste. Cook for about a minute.
- 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.
- Transfer the contents of the pan to a blender or food processor, blitz and return to the pan.
- Heat the pan until the paste is simmering then add the diced potato and cook, stirring occasionally until the potato is softened. If required add more water from a boiled kettle.
- Stir the chopped spinach into the pan combining it with the potato mixture until wilted then stir in the fenugreek.
- Serve the potato curry topped with the freshly chopped coriander.
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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!
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! 🙂
Potato And Spinach Curry Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion diced
- 1 teaspoon cumin seeds
- ½ teaspoon salt
- ¼ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon ginger and garlic paste
- 1 ripe tomato chopped
- 1 teaspoon tomato puree
- 200 ml water
- 300 g white potato diced
- 100 g finely chopped baby spinach
- leaves Pinch of fenugreek
- Freshly chopped coriander for garnish
Instructions
- 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.
Rebecca @ Strength and Sunshine
You can always make me happy with a good hearty curry! Not to mention potatoes!
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Thanks Rebecca. This one is a brilliant way to use up left over potatoes.
Hope you're having fun for Thanksgiving over there! 🙂
rachel @ athletic avocado
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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An easy budget hearty meal it is too. Thanks Rachel! 🙂