Easy Potato And Spinach Curry Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

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.