Best Advice to Preparing Appetizing Spinach, Tomato & Potato Curry

Hoping to eat Spinach, Tomato & Potato Curry a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on preparing a Spinach, Tomato & Potato Curry like a famous chef made.

We hope you got insight from reading it, now let's go back to spinach, tomato & potato curry recipe. To make spinach, tomato & potato curry you need 20 ingredients and 8 steps. Here is how you cook it.

To cook an extraordinary Spinach, Tomato & Potato Curry, below are the components needed:

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

After readying the materials, now you are good to prepare your 5-star Spinach, Tomato & Potato Curry by following the guidances below:

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..

This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe. Baby spinach is harvested at an earlier stage in the growth process so it is smaller, and has thinner stems. This will provide a much more pleasant result in the soup, making the spinach more bite sized. Creamy Spinach Tomato Pasta. by Chocolate Covered Katie. I quickly threw together this creamy tomato pasta dish on Monday night as a simple and filling meal I could enjoy before watching the.

Recipe : Spinach, Tomato & Potato Curry

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