Easy Potato and Spinach Curry

This Easy Potato and Spinach Curry is a vibrant, comforting dish that’s perfect for busy weeknights or relaxed weekends. Featuring tender potatoes simmered in a rich, spiced coconut milk base, this vegetarian curry is packed with warmth and flavor. The addition of fresh baby spinach adds both a nutritional boost and a pop of color, while aromatics like garlic, ginger, and tomatoes infuse the dish with irresistible depth. Ready in just 45 minutes, this effortless recipe is ideal for meal prep or a last-minute dinner idea. Garnish with fresh cilantro and serve alongside rice or naan for a wholesome, satisfying meal the whole family will love.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium potatoes
• 4 cups baby spinach
• 1 medium onion
• 3 pieces garlic cloves
• 1 inch ginger
• 2 medium tomatoes
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 1 cup water
• 2 tablespoons fresh cilantro

Directions

Step 1

Peel and cut the potatoes into bite-sized cubes. Rinse under cold water and set aside.

Step 2

Finely chop the onion. Mince the garlic and ginger, or grate them for a smoother texture. Dice the tomatoes.

Step 3

Heat the vegetable oil in a large pan or skillet over medium heat.

Step 4

Add the chopped onions to the pan and sauté for 3-4 minutes until they turn soft and translucent.

Step 5

Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.

Step 6

Add the ground cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 30 seconds, stirring constantly, to toast the spices.

Step 7

Add the diced tomatoes to the pan and cook for 5 minutes, stirring often, until they break down into a thick paste.

Step 8

Add the cubed potatoes to the pan and stir to coat them in the spice mixture.

Step 9

Pour in the coconut milk and water. Mix well, ensuring the potatoes are mostly submerged. Bring the mixture to a gentle boil.

Step 10

Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 15-20 minutes, or until the potatoes are tender and cooked through.

Step 11

Add the baby spinach to the pan and stir until the spinach wilts, about 2-3 minutes.

Step 12

Taste the curry and adjust salt as needed.

Step 13

Sprinkle fresh chopped cilantro over the curry before serving.

Step 14

Serve hot with rice, naan, or your favorite bread.

Nutrition Facts

Serving size	1668.7 grams (1668.7g)

Amount per serving	% Daily Value*
Calories	1070

Total Fat 30.10g	39%
Saturated Fat 4.50g	23%
Polyunsaturated Fat 17.00g
Cholesterol 0mg	0%
Sodium 2586mg	112%
Total Carbohydrate 187.90g	68%
Dietary Fiber 24.50g	88%
Total Sugars 37.90g
Protein 24.20g	48%

Vitamin D 0IU	0%
Calcium 368mg	28%
Iron 16mg	90%
Potassium 4511mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 8.6%

Carbs: 67.1%