Spinach and Potato Curry


This is a great way to add bulk to an Indian Feast if you are feeding lots of people. You can make it as spicy as you like by adding the chillies and mustard seeds or keep it as a plainer side for those who will struggle with too many spicy dishes.

You can prepare the potatoes in advance, but best not to add the spinach until you are ready to serve.  Now that you can get frozen spinach in handy little blocks, it is an easy one to put together with very little preparation. If you you buy small new potatoes and simply cut them in half longways without peeling, you can make this dish in about 15 minutes.


Olive oil
450g potatoes
2-3 fresh chillies, finely chopped
1 teaspoon mustard seeds
2 teaspoons ground cumin
1 teaspoon coriander
½ teaspoon tumeric
2 onions, chopped
2 cloves garlic
900g fresh spinach, washed or blocks of frozen spinach

How to Cook

  1. Peel the potatoes and cut into 1cm cubes. Set aside.
  2. Heat the oil in a large saucepan, add the mustard seeds, fresh chillies and spices and stir fry for a few seconds until the mustard seeds start popping.
  3. Add the onions and cook until soft, then add the garlic.
  4. Add a couple of tablespoons of water and the potatoes. Cook gently for about 15 minutes or until the potatoes are tender.
  5. In a separate pot, wilt the spinach a few handfuls at a time. The water from washing the spinach will be enough to cook it.
  6. Drain the spinach, chop it and add it to the potato mixture, then serve.

Serves 4

Published by

Mrs Pantry

Chief Cook

2 thoughts on “Spinach and Potato Curry

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