Potato and Spinach Curry

Dress-up spuds and spinach with Mike Robinson's veggie curry - it's worth second helpings...
By Mike Robinson
Potato and Spinach Curry
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the spice mixture

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp dried red chilli flakes

For the curry

  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 3 cloves garlic, chopped
  • 200 g new potatoes, boiled
  • 100 g spinach leaves
  • 1 x 400 g can chickpeas, drained
  • 1 x 400 ml can coconut milk
  • 300 ml vegetable stock
  • 1 lime, juice only
  • bunches coriander, chopped


1. Heat a griddle or heavy frying pan over a low heat. Add all the spices for the garam masala and toast for about 30 seconds, stirring all the time. By this time, they should have an appealing nutty aroma. Tip everything into a mortar and grind with a pestle, to a fine powder. You could also use an electric spice grinder for this.

2. Heat the vegetable oil in a wok or deep saucepan. Add the onion and garlic, and soften for about 10 minutes. Add the toasted spices, cover the pan, and cook for a further minute.

3. Tip in the boiled potatoes, spinach, chickpeas, coconut milk and stock and simmer for 10 minutes. Season with salt and pepper, and sharpen with lime juice. Stir in the spinach and chopped coriander, and cook until the leaves are wilted - about 1 minute. Serve with a stack of chapattis.

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