Recipes · Main dishes
Potato and Spinach Curry
AI-written · not yet kitchen-tested
Waxy potatoes keep their shape in a curry, while starchy ones fall apart and cloud the sauce. The curry powder is toasted briefly in the oil first, which makes it taste rounder and less dusty. The spinach goes in at the very end, otherwise it turns gray.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 2 tbsp canola oil
- 1 onion finely diced
- 3 clove garlic minced
- 20 g (0.7 oz) fresh ginger minced
- 1.5 tbsp mild curry powder
- 600 g (1.3 lb) waxy potatoes cut into 3/4-inch (2 cm) cubes
- 400 ml (1 3/4 cup) canned coconut milk
- 200 ml (3/4 cup) water
- 1 tsp salt level, more if needed
- 250 g (8.8 oz) baby spinach washed
- 1 tbsp lemon juice
Method
- Peel the potatoes and cut them into 3/4-inch (2 cm) cubes. Finely chop the onion, garlic and ginger. Rinse the spinach, spin it dry and trim off any thick stems.
- Heat the oil in a wide pot with a lid over medium heat. Cook the onion for 4 minutes until translucent, then add the garlic, ginger and curry powder and stir for 1 minute until fragrant. The powder must not darken, or it turns bitter.
- Add the potatoes, coconut milk, water and salt and bring to a boil. Cover and cook over low heat for 15 to 18 minutes, stirring now and then, until a knife slides into the potatoes without resistance.
- Remove the lid, fold in the spinach in three batches and let it wilt for 2 minutes. Mash a few potato cubes against the side of the pot so the sauce thickens slightly, and season with lemon juice and salt.
Tip: Curry powders vary a lot in heat and saltiness: start with the amount given and adjust at the end. Some blends contain mustard, so check the package if you have an allergy.
Tip: If the curry gets too thick as it stands, stir in 2 to 3 tablespoons of water when reheating. It goes well with rice or flatbread.