Meera Sodha’s vegan recipe for Pakistani-style potato and spinach curry | The new vegan

Name: Meera Sodha’s vegan recipe for Pakistani-style potato and spinach curry | The new vegan
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Indian
Ingredients: 120ml rapeseed oil; 1 tsp black mustard seeds; 1 tsp cumin seeds; 2 brown onions, peeled and finely chopped; 6 garlic cloves, peeled and minced; 3cm piece fresh ginger, peeled and grated; 1-2 green finger chillies, finely chopped; 200g tomatoes, chopped (or 200g tinned); 1½ tsp ground cumin; 2 tsp ground coriander; ½ tsp ground turmeric; 1 tsp ground kashmiri chilli; 2 tsp fine sea salt; 450g maris piper potatoes (ie, 2 medium ones), peeled, halved and cut into 1½cm-thick slices; 1kg frozen whole leaf spinach, defrosted; 1 lemon, squeezed, to get 2-3 tsp juice; Basmati rice, to serve

5 steps

Prep:15minCook:1h

Updated at: Thu, 17 Aug 2023 09:02:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories444.1 kcal (22%)

Total Fat29.8 g (43%)

Carbs39.1 g (15%)

Sugars7 g (8%)

Protein12.5 g (25%)

Sodium1183 mg (59%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

120mlrapeseed oil

1 tspblack mustard seeds

1 tspcumin seeds

2brown onions

peeled and finely chopped

6garlic cloves

peeled and minced

fresh ginger

3 c m piece, peeled and grated

1green finger chillies

finely chopped

200gtomatoes

chopped, or 200g tinned

1 ½ tspground cumin

2 tspground coriander

½ tspground turmeric

1 tspground kashmiri chilli

2 tspfine sea salt

450gmaris piper potatoes

peeled, halved and cut into 1 1/2cm-thick slices

1kgfrozen whole leaf spinach

defrosted

1lemon

squeezed, to get 2-3 tsp juice

basmati rice

to serve

Instructions

Step 1

Put the oil in a large, deep pan over a medium heat until very hot, then tip in the mustard and cumin seeds, and leave to fizz and crackle for up to a minute

Step 2

Add the onion, cook for eight minutes, until soft and golden, then add the garlic, ginger and fresh chillies and cook, stirring, for about three minutes, until the raw garlic smell disappears.

Step 3

Stir in the tomatoes, ground spices and salt, and cook for about five minutes, until you can see the oil separate from the tomato mixture.

Step 4

Add the potatoes, spinach and 200ml just-boiled water, pop the lid on the pan and leave to cook for about 15 minutes, stirring every five minutes or so. Take off the lid and cook for a final 15-20 minutes, until the liquid has been driven off and you are left with a lovely, thick curry with tender potatoes that don’t resist a knife.

Step 5

Stir through the lemon juice and taste: add more lemon juice to balance out the sweetness with the spicy spinach and potato mixture, if need be, and serve hot with basmati rice.