Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spinach, tomato & potato curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Spinach, Tomato & Potato Curry is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. 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. Spread the spinach over the feta cheese. Beat the eggs, garlic and creme fraiche together.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Take 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
- Take 2 tbsp rapeseed oil
- Make ready 1 onion, chopped
- Make ready 1 red onion, chopped
- Make ready 6 cloves garlic, chopped
- Prepare 1 tsp paprika
- Take 1 tsp smoked paprika
- Make ready 1 tsp black mustard seeds
- Prepare 1 tsp tandoori masala
- Make ready 1 tsp garam masala
- Prepare 1 tsp ground coriander
- Get 1 tsp ground cumin
- Take 1 tsp ground pepper
- Get 1 tsp salt
- Take 1 (400 g) tin chopped tomatoes
- Make ready Juice of 1/2 lemon
- Prepare 3 large handfuls baby spinach
- Make ready Fresh coriander (optional garnish)
This will help make the sauce thicker. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. All Reviews for Spinach and Sun-Dried Tomato Pasta. 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.
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. Reviews for: Photos of Spinach & Tomato Omelet. Spinach & Tomato Omelet. this link is to an external site that may or may not meet accessibility guidelines. This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe.
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