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    Home » Recipes » Dinner » Curry

    Potato And Spinach Curry

    Published: Nov 24, 2016 · Updated: Nov 12, 2020 by Neil 4 Comments

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    A pan of cooked healthy potato and spinach curry. Pin title text overlay at top.
    This simple potato and spinach curry is not only vegan, gluten free and low in calories but its exceptionally tasty too! Easy to make and ready to serve on your dinner table in less than one hour a perfect dinner recipe! #neilshealthymeals #recipe #saag aloo #potatospinachcurry #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.

    A pan of potato and spinach curry with a serving spoon in. Balti dishes and spinach leaves as decorations in the background.

    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!

    Two balti dishes of potato and spinach curry on a black slate with a bottle of beer and some spinach leaves as decoration in the background.

    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.

    Close up of a pan of cooked potato and spinach curry with a serving spoon in. Balti dishes, spinach leaves and tomatoes in the background as decoration.

    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!

    Birds eye view of two balti dishes of potato and spinach curry on a black slate with a dish of chopped coriander and a bottle of beer alongside.

    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).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    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

    1. 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.
    2. Stir in the salt, red chilli powder, turmeric powder and ginger and garlic paste. Cook for about a minute.
    3. 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. Transfer the contents of the pan to a blender or food processor, blitz and return to the pan.
    5. Heat the pan until the paste is simmering then add the diced potato and cook, stirring occasionally until the potato is softened.
    6. Stir the chopped spinach into the pan combining it with the potato mixture until wilted then stir in the fenugreek.
    7. 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!

    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. Click to Tweet

    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! 🙂

    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.
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    Potato And Spinach Curry Recipe

    Vegan potato and spinach curry. Very tasty and easy to make. Ready to serve in less than one hour.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Dinner
    Cuisine: Indian
    Servings: 2
    Calories: 229kcal
    Author: Neil

    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

    • Non stick frying pan
    • Kitchen scale
    • Kitchen knives
    • Measuring spoons
    • Wooden spoon
    • Measuring jug
    • Blender

    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
    • 100 ml water
    • 300 g white potato diced
    • 100 g finely chopped baby spinach
    • leaves Pinch of fenugreek
    • Freshly chopped coriander for garnish
    Metric - US Customary

    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.
    Prevent your screen from going dark

    Nutrition

    Calories: 229kcal | Carbohydrates: 36.7g | Protein: 5.8g | Fat: 7.9g | Saturated Fat: 0.6g | Sodium: 669.4mg | Fiber: 7.2g | Sugar: 6.9g | Vitamin A: 1500IU | Vitamin C: 58.6mg | Calcium: 100mg | Iron: 3.6mg

    Nutrition Facts
    Potato And Spinach Curry
    Amount Per Serving
    Calories 229 Calories from Fat 71
    % Daily Value*
    Fat 7.9g12%
    Saturated Fat 0.6g4%
    Sodium 669.4mg29%
    Carbohydrates 36.7g12%
    Fiber 7.2g30%
    Sugar 6.9g8%
    Protein 5.8g12%
    Vitamin A 1500IU30%
    Vitamin C 58.6mg71%
    Calcium 100mg10%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Rebecca @ Strength and Sunshine

      November 24, 2016 at 11:17 am

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

      Reply
      • neil@neilshealthymeals.com

        November 24, 2016 at 8:06 pm

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

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

        Reply
    2. rachel @ athletic avocado

      November 29, 2016 at 12:22 pm

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

      Reply
      • neil@neilshealthymeals.com

        November 30, 2016 at 4:45 am

        An easy budget hearty meal it is too. Thanks Rachel! 🙂

        Reply

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    442 shares