Hey everyone, it is Jim, 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 little bit unique. This is gonna smell and look delicious.
Spinach, Tomato & Potato Curry is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Spinach, Tomato & Potato Curry is something which I have loved my entire life.
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.
To get started with this recipe, we must prepare a few components. You can cook spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spinach, Tomato & Potato Curry:
- Prepare 500-600 g potatoes, peeled and cut into bite-diced chunks
- Make ready 1 litre vegetable stock. I use “Marigold” powder
- Take 200 g plus a knob butter
- Make ready 2 tbsp rapeseed oil
- Prepare 1 onion, chopped
- Get 1 red onion, chopped
- Get 6 cloves garlic, chopped
- Prepare 1 tsp paprika
- Make ready 1 tsp smoked paprika
- Make ready 1 tsp black mustard seeds
- Make ready 1 tsp tandoori masala
- Take 1 tsp garam masala
- Take 1 tsp ground coriander
- Make ready 1 tsp ground cumin
- Take 1 tsp ground pepper
- Take 1 tsp salt
- Prepare 1 (400 g) tin chopped tomatoes
- Make ready Juice of 1/2 lemon
- Get 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 am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
