Vegan Spinach and Potato Curry

In a world where indulging your taste buds often comes at the expense of health, the Vegan Spinach and Potato Curry stands tall as a delicious exception. It’s a dance of flavors that speaks wellness and scrumptiousness. Eager to dive into the nitty-gritty of this sumptuous dish? Let’s journey together into its realm.

Ingredients:

2 medium-sized potatoes, cubed

3 cups fresh spinach, roughly chopped (approx. 700 ml)

1 large onion, finely chopped

2 tomatoes, pureed

3 cloves garlic, minced

1 inch ginger, grated (approx. 2.5 cm)

2 green chilies, slit

2 tablespoons olive oil (30 ml)

1 teaspoon cumin seeds (5 ml)

1 teaspoon turmeric powder (5 ml)

1 teaspoon garam masala (5 ml)

1/2 teaspoon red chili powder (2.5 ml)

Salt to taste

2 cups water (approx. 475 ml)

Time:

Preparation: 15 minutes

Cooking: 25 minutes

Serves 4.

Nutritional Facts Per Serving:

Calories: 165

Protein: 4g

Carbohydrates: 32g

Dietary Fiber: 4g

Sugars: 3g

Fat: 3g

Cholesterol: 0mg

Sodium: 200mg

Instructions:

1. Begin by heating the olive oil in a large pot over medium heat.

2. Once hot, toss in the cumin seeds and let them sizzle for a few seconds.

3. Add the finely chopped onions to the pot, sautéing until they turn translucent.

4. Introduce the minced garlic, grated ginger, and green chilies, stirring them into the onion mix.

5. After about 2 minutes, pour in the pureed tomatoes.

6. Add the turmeric powder, garam masala, red chili powder, and salt. Cook until the oil begins to separate from the masala.

7. Fold in the cubed potatoes, ensuring they’re well-coated with the masala.

8. Pour in water, bring to a boil, then simmer till the potatoes are nearly cooked.

9. Introduce the roughly chopped spinach to the pot, mixing well.

10. Let the Vegan Spinach and Potato Curry simmer for another 5-7 minutes until the spinach wilts and blends into the curry.

11. Check seasoning and adjust if necessary.

Tips:

1. Opt for baby spinach if you prefer a milder spinach taste.

2. If you’re keen on an extra creamy texture, blend half the spinach and add it to the curry.

3. Be cautious with salt; remember, you can always add more, but taking it out isn’t as easy.

4. Serve the Vegan Spinach and Potato Curry immediately for the best taste, but leftovers can taste even better as the flavors meld.

Serving Suggestions:

Vegan Spinach and Potato Curry pairs excellently with brown rice or whole wheat flatbreads.

A side of vegan yogurt or a simple cucumber salad complements this curry splendidly.

Garnish with fresh cilantro or vegan cream for an extra touch.

If you’re feeling adventurous, try it with quinoa for a unique twist. For all AH7 fitness and health enthusiasts out there, the Vegan Spinach and Potato Curry isn’t just a meal; it’s an experience. An embrace of flavors that cater to the soul as much as the body. So, why wait? Dive right into this culinary masterpiece and savor the magic of wholesome goodness. Cheers to a life where health and flavor coexist in delightful harmony!

VEGAN SPINACH AND POTATO CURRY

In a world where indulging your taste buds often comes at the expense of health, the Vegan Spinach and Potato Curry stands tall as a delicious exception. It’s a dance of flavors that speaks wellness and scrumptiousness. Eager to dive into the nitty-gritty of this sumptuous dish? Let’s journey together into its realm.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

VEGAN SPINACH AND POTATO CURRY

Amount per Serving

Calories

165

% Daily Value*

Fat

 

3

g

5

%

Cholesterol

 

0

mg

0

%

Sodium

 

200

mg

9

%

Carbohydrates

 

32

g

11

%

Fiber

 

4

g

17

%

Sugar

 

3

g

3

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 medium-sized potatoes cubed
• 3 cups fresh spinach roughly chopped (approx. 700 ml)
• 1 large onion finely chopped
• 2 tomatoes pureed
• 3 cloves garlic minced
• 1 inch ginger grated (approx. 2.5 cm)
• 2 green chilies slit
• 2 tablespoons olive oil 30 ml
• 1 teaspoon cumin seeds 5 ml
• 1 teaspoon turmeric powder 5 ml
• 1 teaspoon garam masala 5 ml
• ½ teaspoon red chili powder 2.5 ml
• Salt to taste
• 2 cups water approx. 475 ml

Instructions

• Begin by heating the olive oil in a large pot over medium heat.
• Once hot, toss in the cumin seeds and let them sizzle for a few seconds.
• Add the finely chopped onions to the pot, sautéing until they turn translucent.
• Introduce the minced garlic, grated ginger, and green chilies, stirring them into the onion mix.
• After about 2 minutes, pour in the pureed tomatoes.
• Add the turmeric powder, garam masala, red chili powder, and salt. Cook until the oil begins to separate from the masala.
• Fold in the cubed potatoes, ensuring they’re well-coated with the masala.
• Pour in water, bring to a boil, then simmer till the potatoes are nearly cooked.
• Introduce the roughly chopped spinach to the pot, mixing well.
• Let the Vegan Spinach and Potato Curry simmer for another 5-7 minutes until the spinach wilts and blends into the curry.
• Check seasoning and adjust if necessary.

Notes

TIPS:

1. Opt for baby spinach if you prefer a milder spinach taste. 2. If you’re keen on an extra creamy texture, blend half the spinach and add it to the curry. 3. Be cautious with salt; remember, you can always add more, but taking it out isn’t as easy. 4. Serve the Vegan Spinach and Potato Curry immediately for the best taste, but leftovers can taste even better as the flavors meld.

SERVING SUGGESTIONS:

Vegan Spinach and Potato Curry pairs excellently with brown rice or whole wheat flatbreads.

A side of vegan yogurt or a simple cucumber salad complements this curry splendidly.

Garnish with fresh cilantro or vegan cream for an extra touch.