VegBox Recipes

Spinach And Potato Curry

If you've got some spare spinach and fancy a filling evening meal, this one is easy to make. It's similar to the Indian Sag Aloo. It also works well with Swiss chard, instead of spinach.

Ingredients

Serves 4 as a large side dish

250g potatoes
200g fresh spinach leaves (or you can use Swiss chard, if you have some)
1 tin tomatoes
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 small chilli
½ stock cube

Method

Heat a thick bottomed pan until it is hot. Add the cumin and coriander seeds and cook for 2 minutes, until toasted. Allow to cool and then grind in a pestle & mortar.
Scrub the potatoes and chop them into ½ inch cubes.
Wash the chilli and de-seed it. Slice it finely.
Heat the oil in a pan and then add the chilli and the spices. Cook for a minute.
Add the potatoes, tomatoes and ½ stock cube and mix well.Cover and simmer for 15 minutes, until the potatoes are almost cooked.
Wash the spinach thoroughly and chop roughly. Add to the pan. Stir and cover. Simmer for 5 minutes until the spinach is wilted and the potatoes fully cooked.

Time From Cupboard-To-Table

30 minutes

Notes & Variations on Spinach And Potato Curry

Swiss chard also works well with this recipe, if you don't have any spinach.

Experiment with your favourite curry spices, to create your own version of this sag aloo style dish.

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