It’s no secret I’m a huge fan of Indian cuisine. This mild curry brings back memories of breakfast on the beach in Goa, India. This was our staple as we finished-up our backpacking adventure pretty much broke, but milking our last days of travel in a make-shift hut on a gorgeous secluded beach in the south of India. Every morning we ate a potato curry of sorts for brekkie firstly because it was delicious and what the locals were eating, but also it was a dirt cheap, filling start to the day.
These days, far removed from that blissful beach, I make this often as a side dish in the hope there will be left overs for the next days breakfast along with with food memories to deliver me back to India, with sand between my toes.
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Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Potato, Pea and Spinach Curry
- 2 tbsp butter, ghee or olive oil
- 2 red onion/s -sliced
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- 4 potatoe/s (large) peeled and cut to a 1.5cm dice
- 1 tsp sea salt
- Ground black pepper -to taste
- 60 ml water (¼ cup) or bone broth if you'd like to make it a bit more nourishing
- 1 cup baby spinach
- 75 g frozen peas (½ cup)
- ¼ bunch fresh coriander leaves -to serve
- 1 lime/s -cut into 4 wedges, to serve
- In a large cast iron or non-stick pan, heat the ghee, butter or oil over a moderate to low heat.
- Add the onions and cook until softened (about 3-4 mins).
- Add the spices and cook for 1 min.
- Turn the heat up a little and add the potatoes to the pan, stirring well to coat in the ghee, onions and spices. Season well with the sea salt and pepper. Cook, stirring, until the potatoes start to caramelise on the outside.
- Reduce the heat to low. Add the water, cover and cook, stirring occasionally until the potatoes are cooked through. The potatoes are cooked when a knife passes through them easily.
- Once the potatoes are cooked add the peas and spinach and cook for one more minute until the spinach has just wilted.
- Top with the coriander leaves and serve with the lime wedges.
- Store in an airtight container in the fridge.