Potato & Spinach Curry

By Jen Booker

November 26, 2016

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 4 people


4 cardamon pods

2 teaspoons coriander seeds

1 teaspoon mustard seeds

1 teaspoon fennel seeds

2 cloves

3 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons hot curry powder

2 red chillies chopped

2 teaspoons sea salt

2 tablespoons tomato puree

40ml white wine vinegar

4 tablespoons olive oil

2 onions, chopped

175g tinned chopped tomatoes

1 tablespoon sugar

650g potatoes, peeled and chopped into 3cm pieces

100g spinach

chopped coriander


1First you need to make a curry paste.

2Toast the cardamon pods and all seeds in a dry pan until they smell great

3Add with the cloves to a mortar and pound discarding the cardamon shells leaving only the seeds, until a powder is formed.

4Add spices, red chillies, 1tsp salt, tomato puree, white wine vinegar and 2 tbsp olive oil and make into a paste.

5Heat remaining oil in a pan and cook the onions until nice and soft.

6Add the paste you have already made and fry for about 3 minutes. This will smell amazing!

7Add 450ml water, tomatoes, sugar and the remaining salt and simmer for about 15 minutes.

8Add the potatoes and cover with a bit more water if necessary.

9Cover and cook gently for 20 minutes.

10Check the potatoes are tender, there is nothing worse than an undercooked potato in your curry!

11Check seasoning.

12Add the spinach until just wilted.

13Stir through to combine and serve with chopped coriander and chapatis or rice.


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