🥬 Vibrant Vegetarian Dishes
Spinach and Potato Curry (Aloo Palak)
A comforting and nutritious spinach and potato curry. Tender potatoes cooked with fresh spinach and aromatic spices — naturally gluten free and full of flavour.
Ingredients
- 500g fresh spinach, washed and roughly chopped or 2 packets of 1kg frozen spinach.
- 1 kg potatoes, peeled and cut into 4 pieces each.
- 2 medium onions sliced
- 2 tomatoes, chopped
- 3-4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp ground red chilliies
- ½ tsp garam masala
- Salt to taste
- 2 tbsps oil
Method
- 1
Add the tomatoes, garlic and salt.
- 2
Heat oil in a pan over medium heat. Add the sliced onions sand cook until golden brown.
- 3
Add the chopped tomatoes, turmeric, coriander and red chilli cook until the tomatoes soften and the oil separates.
- 4
Add the cubed potatoes and stir well to coat with the spices. Add a splash of water, cover and cook for 10 minutes until the potatoes are almost tender.
- 5
Add the chopped spinach and stir. Cover and cook for 5-7 minutes until the spinach wilts down and the potatoes are fully cooked.
- 6
Sprinkle garam masala and adjust salt to taste. Stir well.
- 7
Serve hot with rice or gluten free chapatis.