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Potato and Spinach Curry

  • 341 Calories
  • Recipe Video
  • Serves 4
Potato and Spinach Curry


  • 1 tbsp olive oil
  • 1 onion, halved and sliced
  • 2 garlic cloves, crushed
  • 1 red chilli, seeds removed and diced
  • 1 tsp dried cumin
  • 5 cardamom pods, crushed
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1x 3cm piece of fresh ginger root, peeled and grated
  • 400g tin of chopped tomatoes
  • 300ml vegetable stock
  • 750g new potatoes, halved
  • 200g fresh spinach leaves
  • ½ tsp salt and pinch of pepper
  • To Serve:
  • Naan Bread
  • Small bunch of coriander leaves, roughly chopped

How to Make It

Pre-heat the slow cooker if necessary.

Heat the olive oil in a saucepan and add the onion, chilli and garlic. Stir over a medium heat for 5-6 minutes until soft.

Add the cumin, cinnamon, cardamom and turmeric and stir well for 1 minute.

Add the tinned tomatoes, stock, salt and pepper and bring to a simmer.

Pour the sauce into the slow cooker.

Add the potatoes and stir well, ensuring the liquid is covering the potatoes.

Cook on high for 6-7 hours on high until the potatoes are soft.

Stir the spinach into the curry and serve with naan bread and a sprinkling of coriander.

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