Easiest Way to Make Speedy Spinach, Tomato & Potato Curry

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spinach, tomato & potato curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Spinach, Tomato & Potato Curry is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Spinach, Tomato & Potato Curry is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Spinach, Tomato & Potato Curry:

1. Make ready 500-600 g potatoes, peeled and cut into bite-diced chunks
2. Prepare 1 litre vegetable stock. I use “Marigold” powder
3. Make ready 200 g plus a knob butter
4. Prepare 2 tbsp rapeseed oil
5. Take 1 onion, chopped
6. Prepare 1 red onion, chopped
7. Take 6 cloves garlic, chopped
8. Get 1 tsp paprika
9. Take 1 tsp smoked paprika
10. Take 1 tsp black mustard seeds
11. Prepare 1 tsp tandoori masala
12. Make ready 1 tsp garam masala
13. Make ready 1 tsp ground coriander
14. Take 1 tsp ground cumin
15. Make ready 1 tsp ground pepper
16. Make ready 1 tsp salt
17. Take 1 (400 g) tin chopped tomatoes
18. Prepare Juice of 1/2 lemon
19. Take 3 large handfuls baby spinach
20. Make ready Fresh coriander (optional garnish)

Sprinkle chives and ground pepper on top. How to Make Creamy Tomato and Spinach Pasta - Step by Step Photos. This will help make the sauce thicker. Spinach Tomato Tortellini Soup - The easiest, most comforting and hearty soup ever.

Steps to make Spinach, Tomato & Potato Curry:

1. Bring the stock to the boil, add the potatoes and cook on a fast simmer until soft but still firm. Remove from heat, drain in a colander and set aside, reserving a little of the stock.
2. Head the oil and knob of butter in a wok or large saucepan and fry the onions and garlic on a high heat, until the onions turn golden, stirring only if necessary to avoid burning.
3. Move the onions and garlic to one side and add in the space all the spices. Stir to mix and heat but not so as to burn them. Once the mustard seeds start popping, add in 100g of the butter and stir gently but thoroughly.
4. Add the drained potatoes and stir to ensure that they are covered by the spices.
5. Add the remaining butter, tomatoes, lemon juice and salt and stir well.
6. Toss in the spinach and mix well. Add a little of the reserved stock to avoid sticking and also to get a liquid-y curry (if wanted).
7. As soon as the spinach wilts, tip onto a warm serving dish and added fresh coriander leaves to garnish if wished.
8. Serve as a side dish with other curries and accompaniments.

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So that is going to wrap it up with this special food spinach, tomato & potato curry recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!