Potato and Spinach Curry Recipe

Prep Time Cook Time Serves
20m 30m 4

Creating an Indian-inspired dish packed with flavor doesn’t need to take half the day. The spices in this dish combined with the coconut milk make a delicious and creamy base for the potatoes and spinach. Definitely one of my favorite recipes!


  • 1 lb. yukon gold or new potatoes
  • 3 tablespoons olive oil
  • 2 onions, finely sliced
  • 3 garlic cloves, finely sliced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cinnamon
  • 1 cup coconut milk
  • 1 cup vegetable stock (or water)
  • 9 ounces baby spinach, washed and dried
  • juice of 1 lime


Peel and slice potatoes into 1-inch cubes. Boil until just cooked through but still firm. Drain and set aside.

Heat the olive oil in a large skillet over medium-high heat. Fry the onion and garlic until starting to color and fragrant, 3-5 minutes. Stir in the spices, salt and pepper and coat the onion mixture completely. Fry for another 2 minutes so the aromas of the spices start to come out. Add the coconut milk and stock (or water) to the pan. Carefully tip in the cooked potatoes and stir gently. You do not want the potatoes to break up. Once everything is coated in the curry sauce, turn the heat to low and gently simmer for 10 minutes. At the end of cooking, stir in the lime juice and the spinach. The spinach will wilt into the sauce.

If you find the curry is not liquid enough, simply add in some more vegetable stock or water. Enjoy with some fresh naan bread.

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