Potato, Spinach & Tomato Curry
One of the most budget-friendly meals that we enjoy in our house is curry, and this potato, spinach and tomato curry is £2.90 to make, or just 72p per portion.
Sticking to basic ingredients and pantry spices keeps costs down. The coconut yoghurt adds a wonderful creaminess, and the spinach makes it as nutritious as it is delicious.
All you’ll need for this vegan potato curry is:
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Potatoes
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Spinach (could use chard/kale or green beans)
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Onion
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Cherry tomatoes, or 4 standard tomatoes
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Coriander seeds
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Cumin seeds
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Turmeric
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Ground coriander
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Chilli powder
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Garam masala
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Tomato purée
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Vegan yoghurt (my favourite is coconut)
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Vegetable stock
Firstly begin by chopping the potatoes into bite-sized chunks (around 3cm) and parboil for 10 minutes, then drain.
Then, fluff up a little and leave to steam. This will create the perfect texture for the potatoes in the curry.
Following this, it’s time to fry the spices in the pan with some oil. Start with the cumin and coriander seeds in the pan first, until they start to pop. Then you can add in the onions and fry with the seeds until softened.
After, combine the spices next, and fry for a minute or two, stirring and mixing through. If it needs it, add a splash of water to create a paste.
Now you can toss in the tomatoes, and stir through for a couple of minutes until softened. Then pour in the parboiled potatoes, tomato purée and the stock, then bring to a boil.
Turn down the heat to simmer, and put the lid on. Cook for 10 minutes.
You can make your own vegetable stock, or opt for a vegan or vegetarian store-bought one. Keep an eye out, as often the “meat” stocks are actually accidentally vegan/vegetarian and can add some extra flavour.
Finally can add the spinach, close the lid, and allow it to wilt. Stir through the wilted spinach and the coconut yoghurt for additional creaminess.
This last step is optional, as the curry tastes delicious without the yoghurt too!
My favourite way to serve this is topped with coriander and fresh chillies, with rice or naan on the side. As with many Indian curries, it is also perfect accompanied with a delicious mango chutney, onion bhajis, and an onion salad.
For the curry lovers…
- Tofu Satay Curry
- Roasted Aubergine Curry
- Mango & Coconut Chickpea Curry
- Cauliflower and Potato Curry
Did you make this potato, spinach and tomato curry recipe? Take a photo and tag it with #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, Tiktok, and Pinterest.
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Potato, Spinach & Tomato Curry
Ingredients
- 3 medium potatoes (peeled and chopped into 3cm chunks)
- 1 bag of washed spinach (sub for chard, kale or green beans)
- 1 large onion (roughly chopped )
- 10 cherry tomatoes (halved or 4 standard tomatoes cut into wedges)
- 2 tbsp vegetable oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 tsp chilli powder
- 1 tbsp garam masala
- 2 tbsp tomato puree
- 150 ml vegan yoghurt
- 250 ml vegetable stock
Instructions
- Parboil the potatoes in salted water for about 10 mins and drain. Leave to steam and fluff up.
- Heat the oil in a large pan or wok with a lid, then add the coriander and cumin seeds. Heat for a minute or two until they start popping, and then add the onions and cook until softened, stirring often. Add the spices, stir through cooking for a minute. Pour in a dash of water if it needs it, to create a paste.
- Toss the tomatoes in the pan and cook for a few minutes, until they start to soften, then add the parboiled potatoes. Squeeze in the tomato purée and pour over the stock. Bring to a gentle boil. Turn down the heat and simmer for 10 mins with the lid on.
- Finally add the spinach to the pan, and replace the lid until wilted. Stir through, and then add the yogurt.
- Serve with rice or naan, and a sprinkling of freshly chopped coriander and chillies.
Video
Notes
- Leave out the yoghurt in the final step for a drier and spicier dish with less creaminess.
- Swap the potatoes for sweet potatoes, for a different flavour!
Nutrition
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8 comments
Stephanie Jenkins
The recipes all look delicious ❤️
MaddieAuthor
Thank you Stephanie!
Katherine
Thanks for the great recipe, Madeleine. It was delicious!! I added the customary curry ingredients of fresh ginger and fresh garlic along with the onions. The “sauce” this recipe created was so rich and tasty. I’ll certainly be adding this to my rotation 🙂
Jenny
Absolutely delicious recipe. Made it so many times now.
Charrissa
I made this for supper this evening and it was divine ❤️
Next time I’m going to add roasted cauliflower to the mix!
Thank you Madeleine ❤️
Madeleine OliviaAuthor
Would be delicious with cauliflower! Thanks Charrissa!
Sara
Yum! Just the right combination of spices.
Lisa
Great wintery and cosy recipe, my house smelled soooo good, everyone loved it! Thanks Maddie <3