Comforting Potato and Spinach Curry Perfect for Cozy Nights

Indulge in the aromatic delight of Potato and Spinach Curry, a versatile dish that brings warmth and comfort to chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Curry Base

4 medium Yukon Gold Potatoes peeled and chopped
2 tablespoons Coconut Oil can substitute with olive or vegetable oil
1 teaspoon Cumin Seeds
1 medium Onion finely chopped
3 cloves Garlic minced
1 tablespoon Fresh Ginger grated

Vegetables

4 cups Chopped Spinach fresh or frozen

Spices

1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Ground Turmeric
1 teaspoon Ground Paprika or cayenne for extra heat
to taste Sea Salt

Equipment

Large pot
large saucepan
Cutting Board
Knife

Method

Cooking Steps

Peel and chop Yukon Gold potatoes into bite-sized pieces. Boil in water for about 15 minutes until fork-tender, then drain.
Heat coconut oil in a large saucepan, add cumin seeds and let them sizzle for 30 seconds. Add chopped onion and sauté for 3 minutes.
Add minced garlic and grated ginger, cooking for an additional minute while stirring constantly.
Incorporate ground coriander, cumin, turmeric, and paprika. Mix for 30 seconds, then stir in chopped spinach until wilted.
Fold in the boiled potatoes, mix gently, and heat through for 3 minutes. Season with sea salt before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 350mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 5400IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.

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