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Practical Way to Producing Extraordinary Spinach, Tomato & Potato Curry

Wishing to eat Spinach, Tomato & Potato Curry a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with clear instructions on cooking a Spinach, Tomato & Potato Curry like a famous chef made.

Spinach, Tomato & Potato Curry

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 achieve that.

To cook an extraordinary Spinach, Tomato & Potato Curry, here are the materials required:

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

After readying the materials, next you are good to prepare your 5-star Spinach, Tomato & Potato Curry by following the guidances below:

  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..

If in doubt, grab a handful of spinach! This gorgeous green veg is delicious, a good source of folic acid, manganese and vitamins A and C, and can be thrown into just about any dish for a quick veg boost. Check out our super spinach recipes for ways to use it in soups, stews or casseroles, salads and sandwiches, or even whizzed into smoothies. First, prepare the spinach and tomato base. Stir in the onions and butter.

Recipe : Spinach, Tomato & Potato Curry

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