Simple Way to Prepare Favorite Spinach, Tomato & Potato Curry

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Before you jump to Spinach, Tomato & Potato Curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

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As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is pretty straightforward to live green, all things considered. It's concerning being functional, more often than not.

We hope you got insight from reading it, now let's go back to spinach, tomato & potato curry recipe. To cook spinach, tomato & potato curry you need 20 ingredients and 8 steps. Here is how you do that.

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

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

Instructions 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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