Potato and Spinach in Coconut Cream

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Potato and Spinach in Coconut Cream

Potato and Spinach in Coconut Cream

Full of flavour, spicy but not to hot – just really tasty. Creamy and rich in colour – it tastes delicious. I am telling you it’s so delicious that you will make it over and over again. I have eaten this kind of dish in many restaurants, and I like it, but it’s never quite like this recipe. The moment I saw this dish I had to make it.

It is best to make this dish when spinach and potatoes are in season. As I love gardening so much (and I take it very seriously) I do tend to grow lots of vegetables, and sometimes it’s hard to know how to cook them in ways that are a bit different from the usual recipes.  I was very excited when I saw this recipe on a site – it was from one of my favourite bloggers – someone who I admire very much – Piyali Mutha. She always cooks very authentic recipes and this one has taken my breath away!

Someone said to me that my curries are always red, as I like the colour red. Well that’s so true, this Potato and Spinach in Coconut Cream looks like a golden red colour like a fire in sunset. I think what attracted me to this dish was the chillies in the centre of the golden creamy sauce. I think I said enough about this beautiful dish.

Not very many people know how good spinach is for us as our body needs it, especially as you get older. Spinach is full of vitamins and iron, and it is important for maintaining healthy bones – it is difficult to find vegetables richer in vitamins than spinach. I am not an expert nutritionist, but I know that green vegetables are a good source of vitamins.

Let’s see how its made:

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Potato and Spinach in Coconut Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Curry
Prep Time 20 minutes
Cook Time 50 minutes
Servings
portions
Ingredients
For the paste:
General ingredients:
To finish off:
Cuisine Curry
Prep Time 20 minutes
Cook Time 50 minutes
Servings
portions
Ingredients
For the paste:
General ingredients:
To finish off:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the paste:
  1. Grind the coconut, red chillies and tomatoes, to a smooth paste. If it does not grind easily, add 4 tbsp of milk or water, then set aside.
Potatoes:
  1. In a small pan, add the potatoes and pour on water, bring to the boil then simmer for 20 mins. Don't over cook. Then drain the water and set aside.
For the curry:
  1. On a medium heat, in a non stick pan of your choice, add the ghee, then fry the cumin seeds, for around 1 minute being careful not to burn it, then add the onions and toss well until golden in colour.
  2. Add ginger, and garlic paste and toss. Add the cold pre-cooked potatoes and gently toss further for about 1 min.
  3. Now add the coconut paste, toss gently then simmer for 2 minute.
  4. Add turmeric, cumin, garam masala, coriander, salt and pepper to taste to the potatoes and mix well.
  5. Now add the spinach, cover and let it reduce on its own.
  6. Add a little water if the sauce is too thick. Mix well then turn the heat off.
To finish off:
  1. Heat up the ghee, add the mustard seeds with the chillies until the mustard seeds pop open. Pour over the cooked dish, and enjoy.
Recipe Notes

You can cut larger potatoes or if you have baby ones, peel them then leave then whole, they look fab on the plate.

You can use oil but I prefer ghee, the taste you get is very nice indeed.

Don't use olive oil - it never works with curry somehow.

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