Dry Potato and Spinach Curry

First post in a little while, I’m very sorry about that. I had a terrible flu which put me out for a week, then a weekend spent in bed with a migraine, and finally a weekend away in the country without any reception, but I’m back! And I bring you POTATOES!

This recipe was adapted from a Dry Potato and Pea Curry that I found in a cookbook called Commonsense Vegetarian many moons ago. It’s a good little book to get you into the habit of eating more veggies, which is what I’m all about, but I find it’s a bit conservative on the spices. I am pretty into intense flavours which some might find overwhelming, so make sure you find your balance too.

Serves 4


  • 2 tsp brown mustard seeds
  • 1 tbsp vegetable oil
  • 2 onions, sliced
  • 4 cloves of garlic, minced
  • 2 tsp grated fresh ginger
  • 2 tsp ground turmeric powder
  • 1/2 tsp chilli powder
  • 1 and 1/2 tsp garam masala powder
  • 750gs of potatoes, diced
  • 200g of frozen chopped spinach
  • 2 tbsp fresh mint, chopped


  1. In a large, dry, saucepan heat the mustard seeds until they begin to pop. Add the vegetable oil, onion, garlic, and ginger and sautee over a medium heat until the onion has softened (usually a few minutes)
  2. Add the spices and potato and stir until the potato is evenly coated
  3. Add Spinach and 1/4 cup of water and bring to the boil. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Uncover and let simmer until all the water has evaporated.
  5. Stir in the fresh mint. Serve hot or cold.

That’s all!

Wanna find out why potatoes are my favourite? Click here!

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