Spinach and Potato Curry
Cuisine: Mains
Serves: 4
  • 4 small potatoes
  • 1 huge bag of spinach (roughly chopped)
  • 1 tablespoon of coconut oil
  • 3 tablespoons chickpea flour
  • ½ red chilli
  • 1 shallot or small onion
  • Pinch salt
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons cumin
  • 1 tomato
  • 1 tablespoon almond butter
  1. Par boil the potatoes with a touch of salt in the water, and then set aside (reserve a touch of the water in case you need it later).
  2. Meanwhile, fry the onion in the coconut oil, and then as the onion is turning translucent, add the chilli and the spices. Add a pinch of salt, and then add the tomato and fry for another couple of moments.
  3. Add the potato and coat in the oil/spice mix. Then, add the spinach and let it wilt down. The spinach should release some liquid, but if it doesn't, add some of the starchy water from the potatoes. Add the chickpea flour and the almond butter and ensure it is mixed well.
Squeeze a little lemon juice on at the end if you want to make it a touch more refreshing.
Recipe by Robyn Birkin | Infertility Life Coach and Mind Body Practitioner at https://robynbirkin.com/spinach-and-potato-curry/