Potato & Spinach Curry

AuthorJen Booker
RatingDifficultyBeginner

Such a great curry, good as a main or a side.

Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 4 Cardamon pods
 2 tsp Coriander seeds
 1 tsp Mustard seeds
 1 tsp Fennel seeds
 2 Cloves
 3 tsp Ground cumin
 1 tsp Ground cinnamon
 2 tsp Hot curry powder
 2 Red chillies chopped
 2 tsp Sea salt
 2 tbsp Tomato puree
 40 ml White wine vinegar
 4 tbsp Olive oil
 2 Onions, chopped
 175 g Tinned chopped tomatoes
 1 tbsp Sugar
 650 g Potatoes, peeled and chopped into 3cm pieces
 100 g Spinach
 chopped coriander

1

First you need to make a curry paste.

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

Cover and cook gently for 20 minutes.

10

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

11

Check seasoning.

12

Add the spinach until just wilted.

13

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

CategoryCuisine

Ingredients

 4 Cardamon pods
 2 tsp Coriander seeds
 1 tsp Mustard seeds
 1 tsp Fennel seeds
 2 Cloves
 3 tsp Ground cumin
 1 tsp Ground cinnamon
 2 tsp Hot curry powder
 2 Red chillies chopped
 2 tsp Sea salt
 2 tbsp Tomato puree
 40 ml White wine vinegar
 4 tbsp Olive oil
 2 Onions, chopped
 175 g Tinned chopped tomatoes
 1 tbsp Sugar
 650 g Potatoes, peeled and chopped into 3cm pieces
 100 g Spinach
 chopped coriander

Directions

1

First you need to make a curry paste.

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

Cover and cook gently for 20 minutes.

10

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

11

Check seasoning.

12

Add the spinach until just wilted.

13

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

Potato & Spinach Curry

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