Potato, Spinach & Tomato Curry — madeleine olivia (2024)

All you’ll need is:

• 3 medium potatoes, peeled and chopped in 3cm chunks

• 1 bag of washed spinach (could use chard/kale or green beans)

• 1 large onion, roughly chopped

• 10 halved cherry tomatoes, or 4 standard tomatoes, cut into wedges

• 2 tbsp of vegetable oil (I used rapeseed)

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp turmeric

• 1 tsp ground coriander

• 2 tsp chilli powder

• 1 tbsp garam masala

• 2 tbsp tomato purée

• 150ml vegan yoghurt

• 250ml vegetable stock

Start by chopping the potatoes into bite-sized chunks (around 3cm) and parboil for 10 minutes, then drain. Fluff up a little and leave to steam. This will create the perfect texture for the potatoes in the curry.

Next it’s time to fry the spices in the pan with some oil. The blend of coriander and cumin seeds, turmeric, chilli powder, garam masala, and ground coriandercome together to create a fragrant base for the curry. Don’t skip this step of frying them in the pan first, as it is key to a flavourful curry. Start with the cumin and coriander seeds in the pan first, until they start to pop. Then you can add in the onions and fry with the seeds until softened. Combine the spices next, and fry for a minute or two, stirring and mixing through. If it needs it, add a splash of water to create a paste.

Now you can toss in the tomatoes, and stir through for a couple of minutes until softened. Next pour in the parboiled potatoes, tomato purée and the stock, then bring to a boil. Turn down the heat to simmer, and put the lid on. Cook for 10 minutes.

You can make your own vegetable stock, or opt for a vegan or vegetarian store-bought one. Keep an eye out, as often the “meat” stocks are actually accidentally vegan/vegetarian and can add some extra flavour.

Finally you can add the spinach, close the lid, and allow it to wilt. Stir through the wilted spinach and the coconut yoghurt for additional creaminess. This last step is optional, as the curry tastes delicious without the yoghurt too!

My favourite way to serve this is topped with coriander and fresh chillies, with rice or naan on the side. As with many Indian curries, it is also perfect accompanied with a delicious mango chutney, onion bhajis, and an onion salad.

INGREDIENTS

• 3 medium potatoes, peeled and chopped in 3cm chunks

• 1 bag of washed spinach (could also use chard/kale or green beans)

• 1 large onion, roughly chopped

• 10 halved cherry tomatoes, or 4 standard tomatoes, cut into wedges

• 2 tbsp of vegetable oil (I used rapeseed)

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp turmeric

• 1 tsp ground coriander

• 2 tsp chilli powder

• 1 tbsp garam masala

• 2 tbsp tomato purée

• 150ml vegan yoghurt

• 250ml vegetable stock
  

METHOD

1. Parboil the potatoes in salted water for about 10 mins and drain. Leave to steam and fluff up.

2. Heat the oil in a large pan or wok with a lid, then add the coriander and cumin seeds. Heat for a minute or two until they start popping, and then add the onions and cook until softened, stirring often. Add the spices, stir through cooking for a minute. Pour in a dash of water if it needs it, to create a paste.

3. Toss the tomatoes in the pan and cook for a few minutes, until they start to soften, then add the parboiled potatoes. Squeeze in the tomato purée and pour over the stock. Bring to a gentle boil. Turn down the heat and simmer for 10 mins with the lid on.

4. Finally add the spinach to the pan, and replace the lid until wilted. Stir through, and then add the yogurt.

5. Serve with rice or naan, and a sprinkling of freshly chopped coriander and chillies.

• Leave out the yoghurt in the final step for a drier and spicier dish with less creaminess.

• Swap the potatoes for sweet poatoes, for a different flavour!