Indian Style Spinach and Potato Curry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 850 g spinach leaves, frozen
- 10 cocktail tomatoes
- 2 onions)
- 3 cm ginger root
- Curry paste, red
- turmeric
- Curry powder
- cumin
- coriander
- Mango chutney
- chili
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, peel and cut the potatoes into small pieces. Cook in salted water until al dente. Cook the spinach according to the instructions on the packet.
- Peel and finely chop the onions, ginger and garlic. Heat some olive oil in a pan and briefly toast the onions, ginger and garlic over a low heat. Then add the spinach and continue steaming. Set the pan aside.
- Heat some oil in a small saucepan and briefly toast the caraway seeds in it. Then add turmeric, curry paste, curry and the coriander and roast for about 2 minutes, stirring constantly.
- Quarter the tomatoes and add to the spinach along with the spice mixture and potatoes. Add the mango chutney and stir. Let everything simmer again for about 5 minutes. Season to taste with chilli and salt.
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