Looking for a wholesome, comforting meal that’s loaded with flavor and super easy to make? This Spinach and Potato Curry is your new go-to dinner idea! Packed with bold spices, creamy coconut milk, and hearty veggies, it’s the perfect balance between cozy and healthy. Ideal for busy weeknights, plant-based eating, or when you’re just craving a good curry.
Ingredients You’ll Need
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2 large potatoes, peeled and diced
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1 onion, chopped
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2 garlic cloves, minced
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1-inch piece of ginger, grated
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1 tsp cumin seeds
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1 tsp turmeric
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1 tsp garam masala
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1 tsp coriander powder
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1/2 tsp chili powder
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2 cups fresh spinach leaves
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1 cup vegetable broth
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1/2 cup coconut milk
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Salt and pepper to taste
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Fresh cilantro (for garnish)
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Cooked rice or naan bread (for serving)
How to Make Spinach and Potato Curry
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Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
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Sauté onions, garlic, and ginger until fragrant and translucent.
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Stir in turmeric, garam masala, coriander powder, and chili powder. Cook for one minute.
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Add diced potatoes and coat them in the spices. Pour in the vegetable broth and simmer until potatoes are tender (about 15 minutes).
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Add fresh spinach and coconut milk. Stir and cook until spinach wilts and the curry thickens.
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Season with salt and pepper. Garnish with fresh cilantro.
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Serve hot over rice or with fluffy naan bread.
Why You’ll Love This Recipe
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✅ Vegan & gluten-free
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✅ Quick one-pot meal
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✅ Bold, rich flavors with creamy texture
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✅ Perfect for meal prep or family dinners
Serving Suggestions
Pair your spinach and potato curry with:
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Steamed basmati rice
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Garlic naan or chapati
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A squeeze of lime for a fresh finish
Final Tips
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Want it spicier? Add more chili powder or a diced green chili.
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No coconut milk? Substitute with cashew cream or almond milk for a twist.
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Double the batch and store leftovers—it tastes even better the next day!
FAQs: Spinach and Potato Curry
Q: Can I use frozen spinach instead of fresh?
A: Yes! Frozen spinach works great. Just thaw and squeeze out excess water before adding it to the curry.
Q: Is this curry freezer-friendly?
A: Absolutely. Let it cool completely and store in airtight containers. Freeze for up to 2 months.
Q: Can I add protein to this dish?
A: Definitely! Chickpeas or tofu are perfect additions for extra protein without changing the flavor.
Q: What’s a good substitute for coconut milk?
A: You can use unsweetened almond milk, oat milk, or a splash of cashew cream for a similar creamy texture.