Vegan Spinach and Potato Curry

vegan spinach and potato curry

The beauty of curry. You really can make it your own, it probably won´t be considered authentic or original any more, ad you don´t have to call it as such, the important thing is that you love making it and love eating it. This recipe is perfect for one person, but you can always double up on the ingredients when you are cooking for more than one.

The magic of curry (in my opinion) lies not in the ingredients, but in the method, take your time with this dish, let the flavours develop and enjoy the process.


1 medium-sized potato

1 small white onion

2 cups of spinach

1 chilli

1 clove of garlic

1 teaspoon of grated ginger

½ teaspoon turmeric

½ teaspoon chilli powder

½ teaspoon coriander seeds

½ teaspoon cumin seeds

½ teaspoon mustard powder

½ teaspoon paprika

salt and pepper

½ teaspoon cinnamon

Alternatively, if you do not have all of these seeds and powders at home, you can always use curry powder, I use Osman´s Taj Mahal Extra Special Curry Powder and it is delicious.


Start of by preparing all your ingredients, chop the garlic and ginger, wash the spinach and potato, dice the onion. Get a pan ready

Heat up a large pan on the stove, but do not add any oil to it

Add in your coriander and cumin seeds and lightly toast them for about 5 minutes

Next, add in all your spices and stir them in the pan

Add in the onion and fry it in the pan

Add in the potato, at this point you can add in a bit of water to help cook the potato and mix everything together properly

Allow the potato to cook until tender, and then add in the spinach. The spinach will add more water to the dish, so unless it is very dry, do not add too much water

Put the lid on and let the spinach wilt

This takes about 10-15 minutes

Serve the curry hot with rice

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