Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, spinach, tomato & potato curry. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really 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 popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Spinach, Tomato & Potato Curry is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spinach, Tomato & Potato Curry:
- Make ready 500-600 g potatoes, peeled and cut into bite-diced chunks
- Prepare 1 litre vegetable stock. I use “Marigold” powder
- Prepare 200 g plus a knob butter
- Prepare 2 tbsp rapeseed oil
- Get 1 onion, chopped
- Get 1 red onion, chopped
- Take 6 cloves garlic, chopped
- Take 1 tsp paprika
- Take 1 tsp smoked paprika
- Make ready 1 tsp black mustard seeds
- Take 1 tsp tandoori masala
- Make ready 1 tsp garam masala
- Get 1 tsp ground coriander
- Take 1 tsp ground cumin
- Prepare 1 tsp ground pepper
- Take 1 tsp salt
- Prepare 1 (400 g) tin chopped tomatoes
- Take Juice of 1/2 lemon
- Get 3 large handfuls baby spinach
- Get Fresh coriander (optional garnish)
S., RD While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. Stir this mixture into the saucepan along with the Parmesan cheese. Combine spinach, tomatoes, onion and herbs in a small saucepan.
Steps 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.
This Creamy Tomato and Spinach Pasta recipe is kind of a meal on its own, but you may want to add a side dish, like crusty Garlic Bread or No Knead Focaccia Rolls. You can also beef up the recipe by adding some Garlic Herb Baked Chicken Breasts, or browning some Italian sausage in the skillet in the beginning, before the onion and garlic. Ingredients list for the Tomato Spinach Chicken Pasta. Spread spinach evenly in skillet; top evenly with tomatoes. Add shrimp, red pepper flakes, paprika, Italian seasoning and salt in the skillet and cook on medium.
So that’s going to wrap it up for this exceptional food spinach, tomato & potato curry recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
