Spinach and Potato Curry

Hey everyone,

How was your weekend? Over at this end, we finally finished our back garden. It has been about a year of renovating, and I think we’re halfway through the house, but it is all looking so different. I won’t show any pics yet though because I want to do a BIG reveal later at some stage.

Last week I was a bit MIA. Work has been crazy. I work in marketing for a private girls school and as you can imagine with Year 12s graduating and new kids getting ready to come next year, things have been a little frantic. But, I think we’re over the hump now.

My Crazy Work Week
My Crazy Work Week – me editing the year book – 180 pages of fun

Anyway, I’m thrilled to be back. When you don’t blog for a little while, you realise how much you love it. Today’s recipe is for a Spinach and Potato Curry.

Spinach and Potato Curry (Vegan and Gluten Free) - I served mine with corn tortillas
Spinach and Potato Curry (Vegan and Gluten Free) – I served mine with corn tortillas

Now that the weather in Perth (Western Australia) is getting hotter, a curry is seriously an awesome dish. You may be thinking whaattttt?, but curries and spicy foods are often used in countries that are hot because they make you sweat, which cools you down.

This curry isn’t a really strong Indian flavour, but the chilli does give a bit of a kick, and the almond butter gives it a really nice finish. It is delicious to serve with rice or some form of naan bread.

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.

Anyway, I hope you have a wonderful week. I can’t wait to share lots of lovely recipes with you in the forthcoming weeks.

Robyn xx