Potato and Spinach Curry

Cooking Time 1 hour

Serves 4 to 6


  • 600g Laura Potatoes, peeled and quartered
  • 3 tbs Vegetable oil
  • 2 tsp Cumin seeds
  • 2 tsp Mustard seeds
  • 1 large onion, peeled, cut in half and thinly sliced
  • 1 red chili, sliced
  • 2 tsp garlic, finely grated
  • 1 tsp ginger, finely grated
  • 1 tsp ground coriander
  • 200g washed spinach leaves
  • 2-3 cups vegetable stock
  • ½ cup reduced fat natural yoghurt

Red Potatoes

Yellow Potatoes


  1. Heat vegetable oil.
  2. Add cumin and mustards seeds fry until seeds pop.
  3. Add onion and stir fry until light brown.
  4. Add peeled and quarter potatoes, chili, garlic, ginger, ground coriander and 2 cups vegetable stock.
  5. Bring to the boil, and simmer on gentle heat until tender. Add more stock if too dry.
  6. Add spinach and cook until tender.
  7. Season with salt and pepper to taste. Drizzle with yoghurt and serve with Naan bread.