‘Veganuary’ Spinach & Potato Curry – Curry on Halima
This Spinach & Potato Curry, or Aalu Paalak, by the one and only Curry on Halima is a real rustic, simple dish that is made with no powdered spices at all, and perfect for Veganuary this month.
The flavour of the baby spinach is incredible with the baby plum tomatoes adding a tantalising tang to the curry. I’ve tried making this dish with the larger spinach leaves found in Asian grocers, but it’s just not the same.
- Baby spinach x 500g
- Garlic x 5-6 cloves (thinly sliced)
- Baby/new potatoes x 3-4, (sliced appx 1cm thick)
- Baby plum or cherry tomatoes x 1 punnet (appx. 250g)
- Dried red chillies x 4-5 (adjust to taste)
- Fresh green chillies, chopped (I added 8, but adjust to taste)
- Kasuri methi (dried fenugreek leaves) x 1 level tbsp
- Cumin seeds x 1 heaped tsp
- Salt to taste
- Oil for cooking
- Heat up a wide cooking pot and add in a little oil.
- Throw in the cumin seeds and let them sizzle for a minute over low heat.
- Add in the garlic, fry over low heat until light golden brown in colour.
- Now, add in both the dried red chillies and the green chillies. Continue to fry for about a minute, until the chillies have released their aroma.
- Add in half the spinach and cover the pot. Turn the heat up slightly and leave covered for 3-4 mins to allow the spinach to wilt down.
- After 3-4 mins, remove the lid and give the spinach a good stir. Add in the remaining spinach and cover again. Just as before, leave for a few mins. The spinach will have wilted down and reduced considerably now. Stir well and add in the salt and mix through.
- Turn heat up to medium and add in the potatoes. Stir a few times and cover the pot. Leave on medium heat for a couple of mins and then turn down to low. Leave to cook for appx 10 mins, until the potatoes are cooked (not too soft). There should be a little liquid still remaining in the pan.
- Increase heat to medium and fry until the excess liquid has almost dried up. Add in the tomatoes and stir through. Cover the pot and cook on low heat for 5 mins.
- Using the back of a wooden spoon, flatten the tomatoes lightly. Fry over medium heat for appx 5 mins to dry up any excess liquid.
- Crush the kasuri methi between the palms of your hands and add to the spinach. Mix well.
- Cook the curry for a couple of mins until everything is well incorporated. The spinach should be silky smooth in texture and the potatoes nice and soft.
- Check for seasoning and add salt if required. Turn off the heat; cover for a few mins before serving.
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