Spinach and Potato Curry

Wow! This recipe is absolutely fantastic. Serve this with rice (spiced basmati rice, perhaps) and you have a meal.  At an Indian restaurant, you might see something called Saag Aloo – that also means Spinach and Potato Curry – but their version will probably look a little different than mine!
1 cup water
6 oz. baby spinach leaves
1 T. olive oil
1 large onion, diced
1 piece ginger (about an inch) peel and dice 3 cloves garlic, diced
1 t. salt
2 T. Calcutta Heat Curry powder (or use 1 T. turmeric and 2 t. cayenne pepper or crushed red pepper)
6 medium potatoes, diced into small cubes

1. In medium saucepan, bring 1 cup water to boil. Add spinach leaves and cover. Steam them over high heat for about 5 minutes. Remove the spinach with tongs and reserve the cooking water for later. Drain the leaves in a colander and let them cool a bit while you cook the potatoes and onions.
2. Heat 1 T. olive oil in a deep skillet or dutch oven. Add the onion and cook for about 10 minutes until it starts to brown. Add garlic, ginger, salt, curry powder. Cook for a few more minutes. Add the spinach water and stir.
3. Squeeze the excess water from the spinach and add to the pan. Add the potatoes and stir well. Cover and cook over medium heat for about 15 minutes until the potatoes are tender. If the pieces are small enough it might take only 10 minutes or so.
Serve as a side dish or over rice as a meal unto itself! Delicious!


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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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