Easiest Way to Prepare Ultimate Spinach, Tomato & Potato Curry

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, spinach, tomato & potato curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Spinach, Tomato & Potato Curry is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Spinach, Tomato & Potato Curry is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Spinach, Tomato & Potato Curry:

1. Get 500-600 g potatoes, peeled and cut into bite-diced chunks
2. Take 1 litre vegetable stock. I use “Marigold” powder
3. Get 200 g plus a knob butter
4. Take 2 tbsp rapeseed oil
5. Get 1 onion, chopped
6. Take 1 red onion, chopped
7. Take 6 cloves garlic, chopped
8. Make ready 1 tsp paprika
9. Make ready 1 tsp smoked paprika
10. Make ready 1 tsp black mustard seeds
11. Get 1 tsp tandoori masala
12. Make ready 1 tsp garam masala
13. Take 1 tsp ground coriander
14. Get 1 tsp ground cumin
15. Prepare 1 tsp ground pepper
16. Get 1 tsp salt
17. Make ready 1 (400 g) tin chopped tomatoes
18. Make ready Juice of 1/2 lemon
19. Make ready 3 large handfuls baby spinach
20. Take Fresh coriander (optional garnish)

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Steps to make Spinach, Tomato & Potato Curry:

1. Bring the stock to the boil, add the potatoes and cook on a fast simmer until soft but still firm. Remove from heat, drain in a colander and set aside, reserving a little of the stock.
2. Head the oil and knob of butter in a wok or large saucepan and fry the onions and garlic on a high heat, until the onions turn golden, stirring only if necessary to avoid burning.
3. Move the onions and garlic to one side and add in the space all the spices. Stir to mix and heat but not so as to burn them. Once the mustard seeds start popping, add in 100g of the butter and stir gently but thoroughly.
4. Add the drained potatoes and stir to ensure that they are covered by the spices.
5. Add the remaining butter, tomatoes, lemon juice and salt and stir well.
6. Toss in the spinach and mix well. Add a little of the reserved stock to avoid sticking and also to get a liquid-y curry (if wanted).
7. As soon as the spinach wilts, tip onto a warm serving dish and added fresh coriander leaves to garnish if wished.
8. Serve as a side dish with other curries and accompaniments.

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