skip to main content
Spinach Curry

Spinach Curry

By WLR's Food Information Executive, Laurence Beeken

Ingredients

  • 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*

Method

  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.

Start a Free Trial Today

You can calorie count your own recipes with the Weight Loss Resources tools and databases. Try it free for 24 hours.

Take our FREE trial »

Sponsored

Start a Free Trial Today

You can calorie count your own recipes with the Weight Loss Resources tools and databases. Try it free for 24 hours.

Take our FREE trial »

Bestseller

Calorie, Carb & Fat Bible

The UK's most comprehensive calorie counter. Calories and fat per serving of each food alongside 100g values for calories, fat, protein, carbs and fibre - making it easy to compare. Easy to use listings with a separate Eating Out section.
Find Out More

Sponsored

If you enjoyed this article, try our fortnightly newsletter. It's free.

Receive the latest on what works for weight loss straight to your inbox. We won't share your email address. Privacy policy