Jerusalem artichoke & spinach curry

Name: Jerusalem artichoke & spinach curry
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Asian, Indian
Ingredients: 800 g Jerusalem artichokes, peeled and cut into 2-3cm chunks; 4 tbsp vegetable oil; 1½ tsp cumin seeds; 1½ tsp black mustard seeds; 2 medium onions, finely chopped; 4 clove/s garlic, crushed; 20 g ginger, peeled and grated; 1 tsp ground turmeric; 2 tsp ground coriander; 2 pinch/es chilli powder; 1 tsp fine salt; 400 g can chopped tomatoes; 260 g pack spinach leaves; Rice and yogurt, to serve (optional)

Instructions

Prep:15minCook:55min

Most roots and tubers pair well with curry spices. This dish is similar to saag aloo but uses Jerusalem artichokes in place of potatoes – a substitution that takes the flavour in a subtly different direction.

Updated at: Mon, 15 Dec 2025 10:31:56 GMT