Recipe of Quick Spinach, Tomato & Potato Curry - Logo collection for you

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Walk up the stairs. Stroll up the stairs to where you live or work instead of using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if you do live or work on one of the higher floors, you can still get off of the elevator first and climb up the stairs the rest of the way. Most people will choose to be idle and take an elevator instead of choosing exercise on the stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get additional exercise.

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We hope you got benefit from reading it, now let's go back to spinach, tomato & potato curry recipe. You can have spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Spinach, Tomato & Potato Curry:

1. You need 500-600 g of potatoes, peeled and cut into bite-diced chunks.
2. You need 1 litre of vegetable stock. I use “Marigold” powder.
3. Prepare 200 g of plus a knob butter.
4. Use 2 tbsp of rapeseed oil.
5. Take 1 of onion, chopped.
6. You need 1 of red onion, chopped.
7. You need 6 cloves of garlic, chopped.
8. Provide 1 tsp of paprika.
9. Provide 1 tsp of smoked paprika.
10. Use 1 tsp of black mustard seeds.
11. Prepare 1 tsp of tandoori masala.
12. Take 1 tsp of garam masala.
13. Provide 1 tsp of ground coriander.
14. Take 1 tsp of ground cumin.
15. Provide 1 tsp of ground pepper.
16. Provide 1 tsp of salt.
17. Use 1 (400 g) of tin chopped tomatoes.
18. You need of Juice of 1/2 lemon.
19. You need 3 of large handfuls baby spinach.
20. Prepare of Fresh coriander (optional garnish).

Steps to make Spinach, Tomato & Potato Curry:

1. 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..
2. 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..
3. 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..
4. Add the drained potatoes and stir to ensure that they are covered by the spices..
5. Add the remaining butter, tomatoes, lemon juice and salt and stir well..
6. 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)..
7. As soon as the spinach wilts, tip onto a warm serving dish and added fresh coriander leaves to garnish if wished..
8. Serve as a side dish with other curries and accompaniments..

If in doubt, grab a handful of spinach! This gorgeous green veg is delicious, a good source of folic acid, manganese and vitamins A and C, and can be thrown into just about any dish for a quick veg boost. Check out our super spinach recipes for ways to use it in soups, stews or casseroles, salads and sandwiches, or even whizzed into smoothies. First, prepare the spinach and tomato base. Stir in the onions and butter.

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