Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spinach, tomato & potato curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
A really easy recipe that needs little washing up but packs you full of vitamins. We are making a Spinach Tomato Tortellini recipe! I give you step by step how to make it, come follow along and let me know what.
Spinach, Tomato & Potato Curry is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Spinach, Tomato & Potato Curry is something that I have loved my entire life.
To begin with this 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 can achieve that.
The ingredients needed to make Spinach, Tomato & Potato Curry:
- Prepare 500-600 g potatoes, peeled and cut into bite-diced chunks
- Prepare 1 litre vegetable stock. I use “Marigold” powder
- Take 200 g plus a knob butter
- Take 2 tbsp rapeseed oil
- Prepare 1 onion, chopped
- Get 1 red onion, chopped
- Get 6 cloves garlic, chopped
- Take 1 tsp paprika
- Prepare 1 tsp smoked paprika
- Take 1 tsp black mustard seeds
- Get 1 tsp tandoori masala
- Take 1 tsp garam masala
- Get 1 tsp ground coriander
- Get 1 tsp ground cumin
- Take 1 tsp ground pepper
- Get 1 tsp salt
- Get 1 (400 g) tin chopped tomatoes
- Make ready Juice of 1/2 lemon
- Make ready 3 large handfuls baby spinach
- Make ready Fresh coriander (optional garnish)
Sprinkle chives and ground pepper on top. Spinach, tomatoes, and feta cheese are the headliners in this gluten-free quinoa salad that is a great alternative to rice or pasta. All Reviews for Spinach, Tomato, and Feta Quinoa Salad. Spinach Tomato Tortellini Soup - The easiest, most comforting and hearty soup ever.
Instructions to make Spinach, Tomato & Potato Curry:
- 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.
- 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.
- 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.
- Add the drained potatoes and stir to ensure that they are covered by the spices.
- Add the remaining butter, tomatoes, lemon juice and salt and stir well.
- 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).
- As soon as the spinach wilts, tip onto a warm serving dish and added fresh coriander leaves to garnish if wished.
- Serve as a side dish with other curries and accompaniments.
Make an omelette out of it and add more ingredients such as spinach, tomato, and cheese. Going back to my simple yet delicious Spinach Tomato and Cheese Omelette. Whip up one pan of this veggie-packed egg and quinoa casserole and you're set for a week's worth of breakfasts! It makes five servings of hearty, protein-packed meals. Baby spinach is harvested at an earlier stage in the growth process so it is smaller, and has thinner stems.
So that’s going to wrap this up for this exceptional food spinach, tomato & potato curry recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
