Whip up this quick and easy Spinach Potato Curry with just 10 ingredients in about 30 minutes.
Here at Chez Shah, we love our Indian food. Recipes like my Instant Pot Chana Masala and easy Red Lentil Dal Soup are light, healthy and satisfying–and give us our Indian food fix without resorting to restaurant take out. (Too much oil and cream!)
This easy spinach potato curry is the latest addition to my Indian recipe round up. And it’s one on my favorite ways to get my daily dose of dark leafy greens, too.
How to make healthy Indian food at home
It’s actually quite easy to make simplified versions of your favorite Indian dishes at home. If you check out more ‘authentic’ recipes, you’ll find they tend to call for ghee, oil, cream and/or myriad spices.
All of my recipes are plant-based (of course), and use easy-to-find ingredients and spices you should be able pick up at most grocery stores.
Because I know a lot of you are gonna click right by if you see more than 10 ingredients or anything you can’t pronounce.
How to make this simple curry
All you need for this easy Spinach Potato Curry recipe is a handful of healthy ingredients–spinach, potatoes, tomatoes–and a few Indian spices.
The techniques here are basic, too. If you can cook potatoes and wilt spinach, you got this.
Perhaps the only tricky thing here is tempering the cumin seeds–that is, heating them in the pan until they pop. Just keep an eye on them so they don’t burn, and all will be fine.
Here’s how you do it, step by step:
To make it faster. Use frozen spinach and cook the potatoes in the microwave. (See recipe notes.) In a pinch, you can also substitute 1 14-ounce can of diced tomatoes for the fresh, but I don’t think it turns out as well.
Mind your stems. Remove any thick stems; they can get tangled up around the blender’s blade.
For a creamier version. If you like a creamed spinach base (more like palak paneer) add plant-based yogurt or cashew cream. (See recipe notes.)
For more protein and fiber. I love potatoes, but for an even more nutritious dish, add canned chickpeas at the end, like you would the potatoes. (This also makes a faster meal!)
This healthy and tasty spinach potato curry is a go-to at our house when I’m struggling with that age-old question: What’s for dinner? Hope you give this super-simple dish a try.
Spinach Potato Curry
- 2 Yukon Gold potatoes peeled or unpeeled 1/2-inch diced
- 1 tablespoon cumin seeds
- 1 yellow onion finely diced
- 2- inch knob ginger peeled and minced
- 4 cloves garlic smashed and minced
- 20 ounces fresh spinach chopped and stems removed (or sub 1 pound frozen, see notes)
- 4-5 Roma tomatoes about 1 pound, finely chopped
- 1 heaping tablespoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- Add the diced potatoes to a medium sauce pan and cover with about 1 inch of cold water. Cover and bring to a boil on high heat. Once boiling, reduce the heat to medium and continue to boil gently until the potatoes are just fork tender, about 6-8 minutes.
- To a large pot, add the cumin seeds and toast over medium high heat for a couple of minutes, being careful not to burn them. Stir as needed.
- Add about a tablespoon of water to the pot with the cumin seeds, and saute the onions, ginger and garlic on medium heat until tender, about 5 minutes.
- Add the coriander, turmeric and tomatoes. Stir to combine, then cook until the tomatoes start to break down and get saucy, about 5 minutes.
- Add the spinach to the pot in batches. Stir well to blend the hot ingredients into the spinach so it will wilt (I like to use a large set of tongs). When one batch of spinach has started to wilt and reduce in volume, repeat until all of the spinach is in the pot and wilted. Then, reduce heat to medium low and cover to simmer until everything is very soft, about 5 minutes.
- Using an immersion blender, puree the mixture until you achieve the desired texture. (I like to leave mine a little chunky.) You can also use a regular blender or a food processor–or skip this step altogether if desired.
- Add the garam masala and potatoes, cover and simmer on medium low heat until the flavors are well combined and the potatoes are completely tender, about 5 minutes.