Creamy spiced potato and spinach curry

Creamy spiced potato and spinach curry
  • Serves icon for 6 people
  • Time icon Takes 20 minutes to make, 20 minutes to cook

The potatoes in this spiced potato and spinach curry recipe take on a wonderful creaminess and provide the perfect host for the Indian inspired flavours.

Nutrition: per serving

Calories
229kcals
Fat
12.9g (5.7g saturated)
Protein
6.9g
Carbohydrates
24.4g (4.4g sugar)
Fibre
3g
Salt
0.3g
Calories
229kcals
Fat
12.9g (5.7g saturated)
Protein
6.9g
Carbohydrates
24.4g (4.4g sugar)
Fibre
3g
Salt
0.3g

 

Ingredients

  • 750g small new potatoes, quartered
  • 2 tbsp groundnut oil
  • 1 large onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tsp black mustard seeds
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½-1 tsp chilli flakes, according to taste
  • 30g butter
  • 250g full-fat Greek yogurt
  • 3cm piece of fresh ginger, grated
  • 200g baby leaf spinach
  • Fresh mint leaves, ½ red chilli, sliced, and lemon wedges to serve

Method

  1. Parboil the potatoes in salted boiling water for 8-10 minutes until just tender. Drain, then prick with a fork to roughen the edges.
  2. Heat the oil in a large sauté pan over a medium heat. Add the onion and a pinch of salt, then cook for 15 minutes, stirring, until golden. Add the garlic and spices, then cook, stirring, for 1 minute. Add the butter and potatoes, then stir to coat. Cook for 10 minutes, stirring occasionally so the spices don’t catch and burn.
  3. Spoon the yogurt into a bowl, add the ginger, then season. Stir into the pan with a splash of water and heat gently for 5 minutes until the potatoes are tender and the sauce
  4. is thickened. Season to taste.
  5. Put the spinach in a colander and pour freshly boiled water over it, then refresh under cold water and squeeze dry. Stir through the curry.
  6. Scatter with the mint and chilli, then serve with lemon wedges.

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