Curried potatoes and spinach with ginger and garlic
Discover a tantalizing recipe for Curried Potatoes and Spinach with Ginger and Garlic. This dish combines the richness of olive oil, the aromatic flavors of ginger and garlic, a hint of paprika, and the warmth of turmeric, creating a perfect blend of spices to enhance the natural goodness of potatoes and spinach. A simple yet delicious meal that's sure to become a favorite!
- 16 May 2024
- Cook time 20 min
- Prep time 30 min
- 4 Servings
- 10 Ingredients
Curried potatoes and spinach with ginger and garlic is a delicious, hearty dish that combines the earthy flavors of potatoes and spinach with the bold spices of paprika, turmeric, ginger, and garlic. This vegan-friendly recipe is perfect for those who love aromatic and spicy foods. The combination of creamy potatoes and tender spinach leaves provides a satisfying and nutritious meal for any occasion.
Ingredients:
Instructions:
- Start by preparing all your ingredients. Mince the garlic clove and fresh ginger root. Finely chop the onion. Peel and dice the potatoes. Roughly chop the spinach if it's not already pre-chopped.
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the chopped onion to the skillet. Cook, stirring occasionally, until the onion becomes translucent and begins to soften, about 5-7 minutes.
- Add the minced ginger and garlic to the skillet. Cook and stir for another 2-3 minutes, until fragrant.
- Sprinkle in the paprika, salt, and turmeric powder. Stir well to coat the onions, ginger, and garlic with the spices. Cook for another 1-2 minutes to toast the spices, which will help to enhance their flavors.
- Add the diced potatoes to the skillet. Stir to combine them with the spice mixture.
- Pour in 2 cups of water. Stir to ensure everything is well mixed and the potatoes are mostly submerged in the liquid.
- Bring the mixture to a simmer. Once it starts simmering, reduce the heat to medium-low. Cover the skillet with a lid and let it cook for about 20-25 minutes, or until the potatoes are tender. You can check the tenderness by piercing them with a fork.
- Once the potatoes are tender, stir in the roughly chopped spinach. The spinach will wilt quickly, so cook for an additional 2-3 minutes until the spinach is fully wilted and incorporated into the curry.
- Taste the curry and adjust the seasoning if needed. You may want to add a bit more salt or spices according to your preference.
- Once the spinach is wilted and the flavors have melded together, remove the skillet from the heat.
- Serve the curried potatoes and spinach hot, either on its own, with rice, or accompanied by naan or another type of flatbread.
Tips:
- Peel and chop the potatoes into even-sized pieces to ensure they cook uniformly.
- Use fresh spinach for a more vibrant and fresh flavor, but frozen spinach works as well if fresh is not available.
- Toast the spices lightly in the olive oil before adding the liquids to enhance their flavors.
- Add the water gradually, adjusting as necessary, to achieve your desired consistency for the curry.
- Serve the curry hot with a side of rice, naan, or any bread of your choice to soak up the delicious sauce.
Curried potatoes and spinach with ginger and garlic is a flavorful and comforting dish that comes together with simple ingredients and spices. The harmonious blend of bold flavors in this recipe creates a nutritious and satisfying meal. Serve it as a main course or as a side dish, and enjoy the warmth and richness of this delightful curry.
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 7g | 19% |
| Sugar 4.64g | 5% |
| Fat | |
| Fat 27g | 33% |
| Saturated 3.97g | 13% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 44mg | 8% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 2.88mg | 18% |
| Vitamin B6 0.89mg | 52% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 74% |
| Vitamin E 2.05mg | 14% |
| Vitamin K 350ug | 291% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 3.90mg | 35% |
| Magnesium, Mg 130mg | 31% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 1390mg | 41% |
| Selenium, Se 1.15ug | 2% |
| Sodium, Na 1830mg | 122% |
| Zinc, Zn 1.18mg | 11% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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