Curry Potato and Spinach: Easy Vegan Recipe

The potato and spinach curry I’m sharing with you today is an easy vegan recipe that has it all—one of those recipes I love so much. It’s quick and easy to make, lets you get organized ahead of time since you can boil the potatoes in advance, is delicious, nutritious, and can be adapted to suit the cook’s taste. An ideal recipe!

If you want to turn it into a complete one-dish meal, you can add tofu so it stays vegan, or add chicken, turkey, or even monkfish chunks, which go wonderfully with this dish. If you choose tofu or chicken, you should brown it before starting the recipe and set it aside to add at the end. If you try it with monkfish or any other white fish, then it should be added at the end, in the last few minutes, so it doesn’t break apart.

In any case, this potato and spinach curry is truly an easy vegan recipe to make, full of flavor and aroma, and I’m sure it’s going to win you over.

Ingredients

• 1 teaspoon mild olive oil
• 1 medium red onion
• 1 tablespoon ginger and garlic paste*
• 1 green chili, finely chopped
• 1 medium tomato, chopped
• 250 g fresh spinach
• 500 g potatoes, peeled and cut into cubes
• 1/2 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala (you can find it in spice shops)
• Salt to taste
• The juice of half a lemon

*You can find ginger and garlic paste in some supermarkets or Asian grocery stores, but if you want to make it at home, I explain how to prepare it at the end of the recipe.

Preparation

1. Put the peeled, chopped potatoes into a pot of boiling water. Add a little salt and let them cook until tender. Drain and set the potatoes aside.
2. Heat the oil in a large, deep skillet. You can also do this in your Balti Dish.
3. Finely chop the onion with the Zyliss Zick Zick 3 food chopper.
4. Add the onion to the skillet along with the ginger and garlic paste once the oil is hot. Cook over medium heat for a few minutes, until you see the onion start to soften.
5. Add the tomato, green chili, turmeric, chili powder, coriander, cumin, and a pinch of salt. Stir to combine the ingredients and cook until the tomato changes texture (about 4 minutes).
6. Chop the spinach with the chopper and add it to the skillet along with the cooked potatoes. Mix well with the rest of the ingredients and let everything cook over medium heat for about 5 minutes.
7. Finally, add the lemon juice and sprinkle the garam masala on top.
8. Take the skillet or Balti Dish to the table and serve hot, with bread or rice and a homemade yogurt sauce.

Suggestions

• The texture of this dish is rather dry. If you prefer it a little saucier, just add a little vegetable stock or coconut milk.
• You can replace the spinach with Swiss chard or even cabbage. In both cases, they will need to cook longer than spinach does, so the ideal option would be to cut them into thin strips, julienne-style, and add them at the same time as the tomato, or cook them in advance and add them at the last minute.
• If you can’t find ginger and garlic paste in the supermarket, you can make it at home by blending 50 g peeled fresh ginger, 50 g peeled garlic, 2 tablespoons extra-virgin olive oil, and a pinch of salt until you get a smooth paste. This paste can be kept in the fridge for a week or frozen in ice cube trays so you have ready-to-use portions.