Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spinach, tomato & potato curry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Sauteed Spinach and Tomatoes Sauteed Spinach and Tomatoes. In a medium-size skillet, heat olive oil and add the garlic. Toss in the diced tomato and saute for a few minutes, until tomatoes soften.

Spinach, Tomato & Potato Curry is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Spinach, Tomato & Potato Curry is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you cook it.

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

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

Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted. Spread the spinach over the feta cheese. Beat the eggs, garlic and creme fraiche together. Pour over top of the feta cheese and spinach.

Steps 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.

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So that is going to wrap it up for this special food spinach, tomato & potato curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!