Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, spinach, tomato & potato curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Spinach, Tomato & Potato Curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Spinach, Tomato & Potato Curry is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you cook 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. Take 1 litre vegetable stock. I use “Marigold” powder
3. Take 200 g plus a knob butter
4. Get 2 tbsp rapeseed oil
5. Take 1 onion, chopped
6. Take 1 red onion, chopped
7. Get 6 cloves garlic, chopped
8. Get 1 tsp paprika
9. Get 1 tsp smoked paprika
10. Make ready 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. Get 1 tsp ground cumin
15. Get 1 tsp ground pepper
16. Prepare 1 tsp salt
17. Take 1 (400 g) tin chopped tomatoes
18. Make ready Juice of 1/2 lemon
19. Get 3 large handfuls baby spinach
20. Take Fresh coriander (optional garnish)

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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.

This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe. Easy and delicious vegetarian dinner recipe for a busy weeknight! Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Add the cooked spinach and sun dried tomatoes. I'll try not to eat tchem all straight from the jar…some of.

So that’s going to wrap it up with this exceptional food spinach, tomato & potato curry recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!