Name: Spinach and Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons vegetable oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1-inch piece of ginger, minced; 2 teaspoons cumin seeds; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon chili powder (optional); 1 can (14 oz) diced tomatoes; 2 cups potatoes, peeled and diced; 4 cups fresh spinach, chopped; Salt and pepper to taste; Cooked rice or naan for serving

Spinach and Potato Curry

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A comforting and flavorful curry made with tender potatoes and nutrient-rich spinach, perfect for a satisfying vegetarian meal.

Author: Bill Dugan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Entrées

Ingredients

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2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder (optional)
1 can (14 oz) diced tomatoes
2 cups potatoes, peeled and diced
4 cups fresh spinach, chopped
Salt and pepper to taste
Cooked rice or naan for serving

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Instructions

Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic, ginger, and cumin seeds, and cook for 1 minute until fragrant.
Add ground turmeric, ground coriander, ground cumin, and chili powder (if using), and stir to combine.
Add diced tomatoes and cook for a few minutes until the mixture thickens.
Add diced potatoes and stir to coat with the tomato mixture. Cover and cook for 10-15 minutes or until the potatoes are tender.
Add chopped spinach to the skillet and cook until wilted and well combined with the potatoes.
Season the curry with salt and pepper to taste.
Serve the Spinach and Potato Curry over cooked rice or with naan for a satisfying meal.

Find it online: https://foodgardening.mequoda.com/recipe/spinach-and-potato-curry/