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    Home / Main Dishes

    Spinach Potato Curry

    Last updated: Oct 25, 2021 · Published: Jun 9, 2020 by Elizabeth Shah. This page may contain affiliate links.

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    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.

    Copper dishes of spinach potato curry and brown rice.

    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.

    Spinach Potato Curry ingredients: spinach, tomatoes, potatoes, onion, garlic, ginger and spices.
    Spinach Potato Curry ingredients: spinach, tomatoes, potatoes, onion, garlic, ginger and spices.

    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:

    Pot of boiling potatoes.
    First, cook your potatoes. A pan works great, but I like to cook mine in the microwave.
    Pot of simmering onion, garlic, ginger and tomatoes.
    Next saute your onion, garlic and ginger. Then, add your diced tomatoes and simmer.
    Pot of wilting spinach.
    Wilt fresh spinach in batches. Or use frozen and it goes even faster.
    Spinach and other ingredients simmering.
    Stir well to combine and cook the spinach. Cover and simmer.
    Blending spinach and other ingredients with an immersion blender.
    Blend some or all of the mixture. Finally, add the potatoes at the end and simmer a bit more.

    Expert tips

    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.

    Happy, whole food plant-based cooking, y'all!

    -Elizabeth xo

    I LOVE hearing from you! Connect with me on Facebook, Instagram  or  Pinterest, or drop me a note in the comments.

    overhead picture of dish

    Spinach Potato Curry

    Whip up this quick and easy Spinach Potato Curry with just 10 ingredients in about 30 minutes.
    5 from 1 vote
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    Course: Main Course
    Cuisine: Indian
    Cook Time: 30 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 91kcal
    Author: Elizabeth Shah
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    Ingredients

    • 2 Yukon Gold potatoes peeled or unpeeled ½-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
    • ½ teaspoon turmeric
    • 1 teaspoon garam masala
    US Customary - Metric

    Instructions

    • 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.

    Notes

    To make it faster. Use frozen spinach and cook the potatoes in the microwave. Place the potatoes in a covered dish with 2 tablespoons of water and cook on high until just fork tender, about 5 minutes. 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. If you don't remove thicker stems from your spinach, you may have a difficult time getting those to puree with the immersion blender, as the stems tend to wrap around the blade.
    For a creamier version. Add ½ cup of plant-based yogurt or cashew cream. (To make cashew cream, blend ½ cup of cashews with ¼ cup of water in a high speed blender.)
    Chickpea version. For more protein and fiber, use canned chickpeas instead of potatoes. Just add the chickpeas at the end, like you would the potatoes.

    Nutrition (approximate)

    Calories: 91kcal | Carbohydrates: 18g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 926mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9218IU | Vitamin C: 45mg | Calcium: 122mg | Iron: 4mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

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    Hi, I'm Elizabeth Shah

    My husband calls me his "healthy Midwestern girl," because I LOVE TO EAT! Fortunately, I also love to cook. I'm so excited to share my 100% vegan, whole food, plant-based, no oil recipes with you! MORE...

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