Potato, Pea and Spinach Curry – comfort food for the work weary! 

I don’t know about you folks, but when I’ve had a long day I come home, and want to eat everything in sight! 

One of my favourite go to weekday dinners is a veggie curry, it’s great for using up whatever is in your fridge, it’s filling, and actually really healthy! 

I started using Abel and Cole recently, to introduce a bit more variety to the vegetables I eat on week to week basis (it’s a weekly home delivery subscription for fruits and vegetables mainly). This week it included among other things, potatoes and baby Spinach so I opted to for Potato, Pea and Spinach Curry with Cauliflower Rice. (I still had half a cauliflower from the previous delivery, so why not!) 


Recipe as follows:

  • 2 medium white Potatoes
  • 1 large sweet potato
  • 2 handfuls of Spinach (baby in this case but whatever you have)
  • 1 handful frozen peas
  • 1 white Onion
  • 200mls coconut milk
  • Fresh ginger 
  • 1tbsp curry powder
  • 1tsp Chili powder 
  • 2tsp garam masala 
  • 2 cardamom pods
  • 1 Ltr Vegetable stock 
  • Salt 

Finely slice your onions.

Grate or finely mince around 2cm of ginger

Sautée together in a medium pan til onions soften. (I just used a small knob of butter).

Chop the potatoes (both kinds) into big chunks (2/2.5cm cubes).

Add spices to your onions cook and stir through, cooking gentle for 1 more minute.

Add the potatoes and half the stock, cover and simmer fir 10/15 minutes.

Check your curry periodically, if your pan starts to become dry, add more stock to keep the sauce gently bubbling (it doesn’t need to cover the potatoes).

Once your potatoes seem to be getting soft (around 15 minutes) you can add the peas and coconut milk. 

Pop the lid back on, it will need another 10 minutes(ish)

In the meantime I was preparing my cauliflower rice, this would be great with chapattis or regular rice as well though. (I whizzed up half a head of cauli, minus the leaves) lightly sautéed again with minced garlic and then dropped a little hot stock – maybe 1/2 tablespoons -and popped the lid on and let it steam through for 5 minutes.

Your curry is ready when the sauce looks rich and thick and the potatoes are soft all the way through.

Taste it for salt/spice, add your spinach leaves and stir ’til wilted. 

Then serve and devour! 

I found the sweet potato to add an extra dimension with it’s creamy texture and (obvious) sweetness. And potatoes for me are a great carrier for the layers of flavours in curry dishes. It was rich, filling, not oily and had a gentle but not overpowering heat.

Overall it was what I wanted, so I will chalk it up as a success. This was unintentionally vegetarian and vegan friendly, so a good one to remember if you are not veggie yourself but are ever cooking for someone who is, it’s filling and flavoursome for everyone!

Do you have any curry concoctions I can try? 

Or any suggestions to improve this one! (if I had fresh chillies in the house I definitely would have tossed one or two in)

I hope you enjoy 😄

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