Melting in the Mouth Spinach Potato Curry

Indulge in the rich, velvety flavors of this "Melting in the Mouth Spinach Potato Curry," a wholesome and satisfying dish perfect for cozy nights or hearty family meals. Featuring tender chunks of potatoes simmered in a fragrant medley of Indian spices, creamy coconut milk, and vibrant fresh spinach, this curry brings comfort and nutrition to your table in just 45 minutes. The dish is infused with aromatics like cumin seeds, garlic, and ginger, then finished with a squeeze of lemon juice and a sprinkle of cilantro for a fresh, zesty touch. Perfectly paired with steamed basmati rice or warm naan, this one-pot vegetarian curry is easy to prepare, bursting with flavor, and naturally dairy-free, making it ideal for weeknight dinners or a vibrant addition to your next feast.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium-sized Potatoes
• 6 cups Fresh spinach
• 1 cup Coconut milk
• 1 medium-sized Onion
• 3 cloves Garlic cloves
• 1 inch piece Ginger
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 2 medium-sized Tomatoes
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Rinse them under cold water and set aside.

Step 2

Roughly chop the spinach and set it aside separately.

Step 3

Finely chop the onion, garlic, and ginger.

Step 4

Dice the tomatoes.

Step 5

Heat the vegetable oil in a large pan or heavy-bottomed pot over medium heat.

Step 6

Add the cumin seeds and let them crackle for 30 seconds until aromatic.

Step 7

Add the chopped onion and sauté for 4-5 minutes until golden brown.

Step 8

Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 9

Add the turmeric powder, ground coriander, garam masala, and red chili powder. Stir for 30 seconds to toast the spices.

Step 10

Add the diced tomatoes and cook until they break down into a paste, about 5 minutes.

Step 11

Stir in the potatoes and mix to coat them with the spice mixture.

Step 12

Pour in the water, cover the pan with a lid, and let the potatoes simmer for 12-15 minutes until tender.

Step 13

Add the spinach and stir until wilted, about 2-3 minutes.

Step 14

Pour in the coconut milk and season with salt. Simmer for 5 minutes to let the flavors meld.

Step 15

Turn off the heat and squeeze in the lemon juice.

Step 16

Garnish with freshly chopped cilantro before serving.

Step 17

Serve hot with steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1944.5g)

Amount per serving	% Daily Value*
Calories	1276.5

Total Fat 30.6g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 2653.3mg	0%
Total Carbohydrate 233.8g	0%
Dietary Fiber 30.5g	0%
Total Sugars 40.6g
Protein 30.8g	0%

Vitamin D 0IU	0%
Calcium 462.2mg	0%
Iron 20.6mg	0%
Potassium 5608.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.6%

Protein: 9.2%

Carbs: 70.1%