Potato Pea Spinach Curry

Potato Pea Spinach Curry is a comforting and versatile dish that’s packed with flavour and is a wonderful addition to your meal rotation. Serve it as a standalone dish or pair it with rice or flatbread for a complete meal.

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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Health benefits

This curry is rich in fibre, vitamins, and minerals. Potatoes provide energy and potassium, peas are a great source of plant-based protein, and spinach adds a boost of iron and antioxidants. Cooking with spices like turmeric and cumin enhances its anti-inflammatory and digestive properties.

Ingredients

This dish features aromatic spices like mustard seeds, cumin, and turmeric, combined with creamy potatoes, peas, and fresh spinach. A hint of lime and coriander brightens up the dish, making it both hearty and refreshing.

How to make potato pea spinach curry

Begin by sautéing onions in ghee, butter, or olive oil until softened. Add the spices to bloom their flavours, then stir in the diced potatoes, seasoning them generously. Cook until the potatoes are tender, then mix in the spinach and peas until just wilted. Garnish with fresh coriander and serve with lime wedges.

Serving suggestions and how to store

Serve hot, paired with steamed rice, quinoa, or flatbreads for a satisfying meal. Store leftovers in an airtight container in the fridge and reheat gently with a splash of water or broth.

Vary this potato pea spinach curry to suit your needs

For a vegan version, replace ghee or butter with coconut oil. Add protein by including diced paneer, chickpeas, or both. To make it onion-free, sauté fennel instead of onion for a similar sweetness and texture.

For more delicious, healthy vegetarian recipes, click HERE

Potato Pea Spinach Curry

Prep 10 minutes minutes

Cook 20 minutes minutes

Total 30 minutes minutes

Serves: 4

This Potato Pea Spinach Curry is a really easy to make, delicious curry side dish or main meal. It suits gluten, dairy, grain free and vegan.

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Ingredients

• 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 potato/s (large) peeled and cut to a 1.5cm dice
• 1 tsp sea salt - or to taste
• 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/s baby spinach
• 75 g frozen peas (½ cup)
• ¼ bunch/s fresh coriander leaves -to serve
• 1 lime/s -cut into 4 wedges, to serve

Method

• 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.

Make ahead

• Re-heat in a pot over a low heat until just hot. You may need to add a little water or stock to stop it sticking.

Store

• Store in an airtight container in the fridge.

Variations

Make a meal of it

Add in diced paneer (Indian cottage cheese available from supermarkets) or add a cup of chickpeas. Add both once the potato is nearly cooked. 

Vegan

Replace the ghee/butter with coconut oil.

Onion-free

Replace the onion with one bulb of fennel, diced and sautéed (as with onion). 

 

 

What are your fondest food memories. Perhaps it's of a dish I could re-create with a healthy spin. Let me know by posting a comment below. 

Course: Side Dish

Cuisine: Indian

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