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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

Vegan potato and spinach curry. Very tasty and easy to make. Ready to serve in less than one hour.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 229kcal
Author Neil

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.

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