Potato, spinach and garlic curry

Serves: 2

Prep Time: 30 mins


  • 2 medium sized potato, scrubbed and washed
  • 4 tbs vegetable oil
  • 2 tsp cumin seeds
  • 8 cloves of garlic, crushed
  • 1 large white onion, finely chopped
  • 2 green chillies, finely chopped
  • 4 medium sized tomatoes, finely chopped
  • 1 tsp turmeric powder
  • 2 tbs chilli powder
  • 2 tbs coriander powder
  • 2 tbs cumin powder
  • 6 cups spinach, roughly chopped
  • 1 cup semi-skimmed milk (or a dairy free alternative if you prefer, almond or soya milk work just as well)

To Garnish

  • Fresh coriander
  • Low fat yoghurt
  • Mango chutney

I’m always searching for something new and exciting to mix up my lunch and dinner food regime, which is when I discovered this little gem. I love the traditional Indian side dish of Sag aloo so I thought why not try and make it into a scrummy healthy main, which I did, and it’s totally delicious. I actually surprised myself, and most importantly my flatmates with how good this is. Apart from the fact that your house may smell slightly like a curry factory afterwards, there is nothing bad about this dish. If you’ve got a hungry boy in your house you may wish to substitute chicken for the potato. So I fried the potatoes and chicken separately and then once I’d made the sauce I split it in two and added half to the chicken and half to the potatoes. Voila, happy boys and girls. You can also have fun going to town on the condiments and extras: naan bread or brown rice go really well, and sprinkle over fresh coriander, a dollop of low fat natural yoghurt and then the chutneysssss. Also I don’t think this cost more then about a tenner and there were plenty of leftovers to take into work for lunch the next day. So you can also be THAT person – the smarty pants who brought in a premade, super healthy, low fat, vegan lunch.

I won’t bore you with too many nutritional facts but needless to say vegetables = good, and this is all vegetables, plus the super wonder spice turmeric is in there so its definitely a health winner.


  1. Start by cubing your potatoes into roughly 2/3cm cubes, and then boiling them for about 10 minutes until you can poke a fork in them and they are slightly soft but not mushy. Then drain and set aside.
  2. Heat the vegetable oil in a large heavy bottomed non-stick skillet on a medium heat, add in the potatoes, cumin seeds, garlic, onions and chillies and fry until they are golden brown.
  3. Now add in the tomatoes, salt, turmeric, chilli powder, coriander powder and cumin powder and give everything a good stir.
  4. Now stir in the chopped spinach, add 4 tbs of boiling water and pop the lid on. Allow this to simmer for few minutes until the spinach leaves have shrunk down.
  5. Now add in the milk and give everything a good stir. Almost all of the milk will evaporate, but you need to leave it to bubble with the lid off, on a low heat for about 20 minutes. Giving it an occasional stir.
  6. Now take it off the heat and serve! Don’t forget the garnish’s, and you can always partner this dish with brown rice of naan for some extra oomph.

Feel free to share all your lovely creations with me on instagram @jennifermedhurst or twitter @jennmedhurst