GoFarm Blog

Recipes: Week of October 19th, 2020

Recipe Share: Potato Spinach Curry


3 Tbsp olive oil

3 pounds fresh spinach, chopped

2 large potatoes, chopped

1 medium onion, finely chopped

1 cauliflower head, chopped

1 green chile

2 tsp garlic, minced

1 tsp ginger, minced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp red cayenne chilli powder (optional)

1 tsp salt


  1. In a large pot, heat the oil on medium heat and brown the onions.

  2. Once the onions are lightly browned, add the garlic and ginger and cook for a minute, until fragrant.

  3. Add in the potatoes and cauliflower and stir. Add the turmeric powder, ground cumin, ground coriander and red cayenne powder, and stir.

  4. Continue to cook for about 5 minutes. Then, add just enough water to cover the potatoes, cover and let potatoes cook, about 10-15 minutes.

  5. Add the spinach and cover to allow spinach to wilt. The spinach leaves will release some water so you don't want too much water in the pan before adding the spinach, about a cup and half of water is acceptable before adding the spinach. How dry you want the curry is up to you. If you like the curry drier, then add the spinach leaves when there is barely any water left after the potatoes are done. For a more liquid-y curry, you can add more water if you'd like.

  6. Once the spinach has cooked down and beginning to get tender, uncover and evaporate some, of the water. Add the green chile, if using, and add salt to taste.

Picture and recipe adapted from: hhttps://food52.com/recipes/26048-spinach-and-potato-curry-palak-aloo


Corn Bread