Tonight’s yellow potato and spinach curry is the work of merely a few minutes. It’s the kind of food you want to make when you’re fasting or wanting to introduce more veggies in your diet, so you want it to be good!
Everything happens in one pot, apart from parboiling the potatoes to ease the time of cooking.
It’s nothing fancy, just good food, made easy and delicious.
If you’re a potato lover like I am, you know it’s going to be your favourite meal of the day.
We’re leaning on a handful of kitchen staples, romanita tomatoes, fluffy cooking potatoes and turmeric of course.
If you’re wondering what to make tonight, this speedy curry with a kiss of warmth is yours to put on the table.
I love serving the yellow potato and spinach curry with dhal and rice. It’s my best go-to staple meal especially on those fasting or keeping it vegetarian days.
The days you know you need to fast, yet you don’t want to feel the lack of good tasty food. Ok, so you’re with me on this one.
What lacks in meatiness, is made up with pure comfort and bliss! The taste of home!
The curry is really simple to make. I start off by parboiling the potatoes to save on cooking time.
Some people tend to think that homemade curry is time consuming, or requires a cupboard stocked with a myriad different spices.
Bear in mind, three or four spices can go a long way.
If you want to make this yellow potato and spinach curry vegan, opt for vegan butter ghee or leave it out completely.
YELLOW POTATO & SPINACH CURRY
Ingredients
- 4 large potatoes (parboiled and cut into quarters)
- ⅓ cup oil
- 2 tbsp ghee
- 1 small red onion (chopped)
- curry leaves
- red or green chillies (dry or split)
- 2 small cinnamon sticks
- ¼ tsp mustard seeds
- 3 romanita tomatoes (chopped)
- 1 bunch baby spinach leaves
- ½ tsp turmeric
- salt to taste
- 1 tsp ginger garlic paste
- water as needed
- Vagaar
- 2 tbsp ghee
- ¼ tsp mustard seeds
- curry leaves
- 2 dried red chillies
- 1 green chili (slit)
- ¼ tsp turmeric
Instructions
- Parboil potatoes until fork-tender.
- In a large clean casserole pan, heat oil, ghee, chillies, cinnamon sticks and curry leaves
- Add in the onions and mustard seeds
- Once the mustard seeds start to pop and the onions are slightly golden, toss in the tomatoes, turmeric and salt.
- Let that simmer until the tomatoes are softened.
- Add in the potatoes, mix altogether to coat the potatoes
- Add in the baby spinach leaves
- Then add in a little water at a time as needed to allow the curry to cook through until the curry becomes thick and glossy, the spinach is wilted and the potatoes are at melting point.
- Heat up the ingredients for the vagaar and once it starts to sizzle and bubble up, pour it onto the cooking potato curry (this step is optional but recommended for an authentic Indian curry taste).
