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.
This Potato, Pea and Spinach Curry is a really easy to make, delicious curry side dish or main meal. It suits gluten, dairy, grain free and vegan.
- 2 tablespoons ghee or butter
- 2 red onions, sliced
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 teaspoon cumin, ground
- ¼ teaspoon turmeric powder
- 4 large potatoes, peeled & cut to a 1.5cm dice
- 1 teaspoon sea salt
- Back pepper, to taste
- ¼ cup water, or bone broth if you'd like to make it a bit more nourishing
- 1 cup baby spinach leaves
- ½ cup frozen peas
- Handful coriander leaves, to serve
- 1 lime, cut into 4 wedges, to serve
In a large cast iron or non-stick pan, heat the ghee or butter 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 a meal of it
Add in diced paneer (Indian cottage cheese available from supermarkets) or a cup of chickpeas.
Replace the ghee/butter with coconut oil.
Replace the onion with one bulb of fennel, diced and sautéed (as with onion).