Its a quick and comforting meal.
This potato and spinach curry is a reflection of that blend of nostalgia and practicality.
Potatoes make it comforting (and simple!)
Simply Recipes / Shilpa Iyer
and bring to mind something my mother always said: If you have potatoes, you have a meal.
Choosing the Potatoes for This Curry
For this curry, I prefer using baby potatoes.
Their small size absorbs the currys rich flavors, and their smooth texture keeps them tender without falling apart.
Simply Recipes / Shilpa Iyer
Feel free to experiment!
If you decide to use larger potatoes, peel and cut them into 1-inch chunks so they cook evenly.
Then, keep an eye on the cooking time, as that will vary from the baby potatoes.
Simply Recipes / Shilpa Iyer
Youll know theyre done when you’re free to pierce them easily with a knife or fork.
If you prefer, it’s possible for you to also use frozen kale instead of spinach.
If youre going the fresh greens route, substitute frozen with 1 pound of spinach or kale.
Stir in the curry powder and cook for about 30 seconds, being careful to avoid scorching.
Add the potatoes and stir to coat them in the onions and spices.
Pour in the coconut milk and water, then season with the salt.
Cook until the potatoes are tender, 15 to 20 minutes.
Check the potatoes by piercing them with a knife or fork.
They should feel tender and easily pierced without breaking apart.
Stir in the frozen spinach and increase the heat to medium.
Let it cook until the spinach is heated through, about 5 minutes.
Taste the curry and season with additional salt, if needed.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm on the stove over low heat, stirring occasionally, or in the microwave.
Add a bit of water (1/4 to 1/2 cup) to loosen the sauce as needed.
Easy Recipe Tweaks
This is such an adaptable curry!
I personally love it with a South Asian-style lime pickle.
Try it, Im sure youll love the pairing!
