Spinach Curry

Spinach Curry

By WLR's Food Information Executive, Laurence Beeken


  • 250g Spinach, Raw, Average
  • 400 g Potatoes, White, Raw, Weighed with Skin, Flesh Only, Average
  • 1½ Serving/15g Oil, Olive, Light, GFY, Asda*
  • 1 Sm Pepper/13g Peppers, Chilli, Red, Raw, Unprepared, Average
  • 400 g Tomatoes, Chopped, Canned, Average
  • ½ Cube/3½g Stock Cubes, Vegetable, Average
  • 1 Tsp/5g Cumin, Seeds, Ground, Schwartz*
  • 1 Tsp/5g Coriander, Seeds, Ground, Schwartz*


  1. Wash the chilli, de-seed and slice it finely. Scrub the potatoes and chop them into 1/2 inch cubes.
  2. Heat the oil in a pan and then add the chilli and the spices. Cooking for one minute.
  3. Add the tomatoes, potatoes and 1/2 stock cube and mix well. Cover and simmer for 15-20 minutes, until the potatoes are almost cooked.
  4. Wash and roughly chop the spinach. Add to the pan and stir. Simmer for 5 minutes until wilted and serve.

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