spinach-potato-curry

35 min

Spinach Potato Curry

I first had saag (spinach curry) in England. I loved how it was creamy without the use of some cream substance like coconut milk. Potatoes and lentils go well with the curry. Warm your naan before dipping in.

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Ingredients

4 servings

500 g
450 g
250 g
4

Potatoes
Spinach (frozen)
Red lentils (dried)
Naan breads

500 ml
20 g
2 TBL sp
1 tea sp
1 tea sp
1
2 cloves

Bouillon (vegetable)
Ginger
Yellow curry paste
Turmeric
Cumin
Onion
Garlic

Prep

10 min

  1. Dice onion
  2. Mince garlic and ginger
  3. Cut potatoes into small 1 cm cubes
  4. Preheat oven to 200°C

Cook

25 min

Make bouillon

~1 min

pan 1b

Sauté onion

medium/high heat ~3 min

Add garlic, ginger, curry paste, turmeric and cumin

stir ~2 min

Add bouillon, potatoes, spinach and lentils

bring to a boil, then cover

stir regularly, cook until most of the liquid is gone and the potatoes are done

add more water if needed ~20 min

oven

Bake naan bread in the oven

~4 min at 200°C

Serve with naan bread

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