Potato and spinach curry

A flavorful vegetarian curry dish made with Indian spices, yellow potatoes, and fresh spinach. This curry is a delicious way to enjoy potatoes and a meatless meal.

 

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Today is National Potato Day! I'm celebrating the humble, versatile, and delicious potato with this new curry recipe along with a bunch of new recipes from some of my food blogger friends (see the bottom of the post for more tasty potato recipes). 

I love potatoes -- any color and any kind of potatoes are always welcome in my kitchen.

I have been really craving some Indian food lately, so when I was trying to decide what to make with potatoes, I started thinking about a curry. This curry is similar to Aloo Palak, an Indian curry dish of potatoes and spinach.

I say similar because I'm definitely not making authentic Indian cuisine, but trying to recreate dishes that I like with ingredients and spices I can get easily. I love all the warm spices that are found in Indian curry dishes.

This curry dish can be served with Basmati rice or naan bread. I served it with naan and some simple sliced cucumbers. I made our pretty mild because we are also feeding toddlers in our house, but you can add more chili flakes and a chopped chile for a hotter dish.

Yield: 4 servings

Potato and Spinach Curry

A flavorful vegetarian curry dish made with Indian spices, yellow potatoes, and fresh spinach. This curry is a delicious way to enjoy potatoes and a meatless meal.

ingredients:

for the curry

• 2 tablespoons olive oil
• 1 medium sweet yellow onion, chopped
• salt, to taste
• 5 garlic cloves, minced
• 1-inch piece of ginger root, peeled and grated
• 1-1/2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• pinch of chili flakes
• 3 medium/large yellow/golden potatoes, peeled and diced
• 8 oz. bag baby spinach, finely chopped

for the yogurt sauce

• 1/3 cup plain Greek yogurt
• juice of half a lemon
• dash of salt

instructions:

How to cook Potato and Spinach Curry

1. In a large skillet, heat the oil over medium heat. Add the onion and a good pinch of salt. Cook, stirring often, until the onion begins to turn translucent.
2. Stir in the garlic through chili flakes and cook for another minute, stirring. Stir in the potatoes. Stir well and cook for 2-3 minutes, just until the potatoes are picking up some of the spices.
3. Add one cup of water and bring to a boil. Add a good pinch of salt. Reduce to a low boil, cover, and cook until the potatoes are almost fork tender. Stir in the spinach. Continue to cook, uncovered, until the potatoes are tender and the spinach is cooked.
4. While the potatoes cook, stir together the yogurt sauce ingredients in a small bowl. Refrigerate until serving.
5. If your curry gets too dry, add another 1/4-1/2 cup water. Season with salt as needed.
6. Serve hot and top with a dollop of the yogurt sauce, if desired.

Created using The Recipes Generator

I hope you give this curry a try! Let me know in the comments below.

Happy National Potato Day!

Thank you to Valentina from The Baking Fairy for organizing this event! Check out all of the delicious potato recipes we made for the occasion:

Banh Mi Potato Skins by The Spiffy Cookie  
Baked Tornado Potatoes by For The Love of Food  
Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla
Campfire Potatoes by Our Good Life  
Chutneywale Aloo by Food Trails  
Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures  
Hearty Beef and Potato Soup by Tip Garden
Individual Pommes Anna by A Day in the Life on the Farm  
Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife  
Paleo Zuppa Toscana by Frugal & Fit  
Potato and Spinach Curry by Savory Moments  
Potato Dinner Rolls by Karen’s Kitchen Stories
Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise
Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy