healthy spinach and potato curry recipe

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  • Serves 4
  • 10 mins to prepare and 25 mins to cook
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Customer recipe by Usha Muquescumar
Added 62 months ago

Wash and cut spinach, blanch it in a pan of boiling water for 4 minutes. Drain the spinach, squeeze out the remaining liquid.

Heat the oil in a large pan fry the mustard seeds till they splutter. Add the onions, garlic cloves and chopped ginger to the mustard seeds and fry for 5 minutes, stirring.

Add the potato chunks, chilli powder, salt and water and cook for 10 minutes. Then add the drained spinach. Cover the pan with a lid and simmer for 10 minutes or until the potatoes are tender.

Finally serve hot with naan or parathas.

Tip

Use a waxy variety of potatoes so that the pieces do not break up during cooking.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 450g spinach
  • 675g potatoes, cut into 2.5cm cubes
  • 1 onion, thinly sliced
  • 2 garlic cloves
  • 1 small piece of ginger chopped
  • 1tsp chilli powder
  • 1tsp salt
  • 2tsp oil
  • 120ml water for cooking
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