EASY POTATO AND SPINACH CURRY
This is an easy curry recipe. You can eat it with rice, or you can use it as a samosa stuffing. After you make it, let the flavors marry a bit before eating.
Provided by Andtototoo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Steam or boil the potatoes in salted water until very tender.
- Drain and set aside.
- In a large dutch oven put the oil, mustard seeds, and cumin seeds.
- Heat over high heat until the mustard seeds have popped for a few seconds.
- Quickly stir in the garlic.
- Reduce heat to medium.
- Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
- If the spinach is still half frozen, that doesn't matter, just add it anyway.
- Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
- When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
- Turn off heat and sprinkle with lemon juice.
- Gentle stir.
- Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.
Nutrition Facts : Calories 415.2, Fat 15, SaturatedFat 2.2, Sodium 1241, Carbohydrate 64.2, Fiber 9.8, Sugar 3.2, Protein 9.6
CURRIED POTATO AND SPINACH SOUP
This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!
Provided by TEDDYBEARZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 51m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
- Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g
POTATO, MUSHROOM & SPINACH CURRY
Old family vegetable curry recipe -- although I've added the mushrooms and spinach into it. This recipe can be used to cook any vegetables into a curry following the same methods.
Provided by alishasheena
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil over a medium heat in a large saucepan. Add the mustard seeds and cook them until they start to pop and crackle. (TIP: Because the next step is very loud and 'hissy' you can use the lid of the saucepan to shield yourself from any hot oil spurts). Add the contents of the chopped tomatoes into the pan and stir until the hissing stops.
- Half fill the empty tomato tin with water and pour into the saucepan. Stir and cook the tomatoes for a little while. Add the garlic and ginger paste, coriander, cumin, turmeric, salt and pepper. Stir it all up and cook for about 4 or 5 minutes.
- Add the mushrooms, spinach and cooked potatoes to the saucepan. Stir well. Cook uncovered until the sauce begins to boil, then cover with the lid and reduce the heat to low simmer. Cook until the spinach has completely drooped and the mushrooms are cooked through, stirring occasionally -- about 15 - 20 minutes, sometimes more.
- Serve with hot basmati rice and, depending on your preference, top with fresh coriander leaves.
SWEET POTATO, SPINACH, AND HALLOUMI CURRY
I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.
Provided by nhannides
Categories Main Dish Recipes Curries Vegetarian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
- Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
- Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.
Nutrition Facts : Calories 757.9 calories, Carbohydrate 82.5 g, Cholesterol 46.8 mg, Fat 38.5 g, Fiber 15.5 g, Protein 26.7 g, SaturatedFat 28.2 g, Sodium 1343.7 mg, Sugar 14.4 g
CHICKEN, POTATO AND SPINACH CURRY
Make and share this Chicken, Potato and Spinach Curry recipe from Food.com.
Provided by littlemafia
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil and add the onion, curry paste and the potato.
- Stir until potato starts to brown, about 5 minutes.
- Add the stock and bring to a rapid boil.
- Add the chicken and the spinach.
- Reduce the heat and simmer, covered, for 7 minutes.
- Season with salt and fresh lime juice.
Nutrition Facts : Calories 182.3, Fat 8.1, SaturatedFat 1.2, Cholesterol 1.8, Sodium 175.8, Carbohydrate 23.7, Fiber 3.8, Sugar 3.1, Protein 5.5
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