Creamy Potato and Spinach Curry

Creamy Potato and Spinach Curry

6

½ pound baby leaf spinach

1 pound small new potatoes, quartered

2 tablespoons neutral oil

1 large onion, finely chopped

2 large garlic cloves, finely chopped

1 teaspoon black mustard seeds

1 teaspoon ground coriander

1 teaspoon garam masala

½–1 teaspoon red chile flakes, to taste

½ teaspoon ground turmeric

½ teaspoon ground cumin

2 tablespoons butter

1 cup whole or reduced-fat Greek yogurt

1-inch piece of fresh ginger, peeled and grated

Salt and pepper, to taste

Garnish: fresh mint leaves, ½ red chile, sliced, and lemon or lime wedges

Put spinach in a colander positioned in the sink.


Place potatoes in medium pan with salted cold water. Bring pot to a boil, cook for 8 to 10 minutes until potatoes are just tender. Drain potatoes over colander of spinach to wilt it.

 

Remove potatoes from the colander and prick them with a fork to roughen skins so the curry sauce will stick to them. Set aside. 


Refresh spinach leaves with cold water and squeeze to remove excess water. Roughly chop and set aside. 


Heat oil in a large sauté pan over a medium heat. Add onion and a pinch of salt and cook for 6 to 8 minutes, stirring, until golden. Add garlic and spices. Cook, stirring, for 1 minute. Add butter and potatoes; stir to coat. Cook for 10 minutes, stirring occasionally so spices don’t burn. Turn heat to its lowest setting. 


Combine yogurt, ginger, salt and pepper. Stir mixture into pan with 2 tablespoons of water and heat gently for 5 minutes until potatoes are tender and sauce has thickened. Stir reserved spinach into curry. Scatter mint and sliced chile over top. Serve warm with lemon or lime wedges. 

From Issue

No. 02 / Fall 2017

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4