How to Prepare Speedy Spinach, Tomato & Potato Curry

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, spinach, tomato & potato curry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Spinach, Tomato & Potato Curry is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Spinach, Tomato & Potato Curry is something that I’ve loved my whole life.

Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. A spinach side dish and a family favorite, sauteed spinach with tomatoes make a healthy side dish that will compliment any meat, poultry, or seafood.

To get started with this recipe, we have to prepare a few ingredients. You can have spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you can achieve that.

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

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

Season soup with salt and pepper to your taste. An old-school classic gets a boost of nutrition and flavor from garlicky spinach and tomatoes in this healthy mac and cheese recipe. Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan.

Instructions 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.

Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Bring a large pot of salted water to a boil over medium-high heat.

So that’s going to wrap it up for this special food spinach, tomato & potato curry recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!