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Elizabeth's Kitchen Diary
Indian Spinach & Potato Curry
A simple yet incredibly delicious potato curry recipe made with fresh spinach, Albert Bartlett potatoes and plenty of spices. Serve with Rogan Josh, naan bread and some rice.
1
109
17
1 hr
TOTAL TIME
275
CALORIES
$1.82
PER SERVING
Ingredients
12 INGREDIENTS
4 SERVINGS
1 1/8 g albert bartlett potatoes
2 tsp black mustard seeds
1/2 tsp ground turmeric
1 tsp sea salt
2 cloves garlic
1 pinch asafoetida
2 medium brown onion
1 1/8 g fresh spinach
1/2 tsp cayenne pepper
1 7/8 ml vegetable oil
1 tsp cumin seeds
1 in fresh ginger
Directions
12 STEPS
10 min
PREP TIME
50 min
COOK TIME
1 hr
TOTAL TIME
View Directions on Elizabeth's Kitchen Diary
Health Info
Macros
33g
CARBS
15g
FAT
5g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
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Frequently Asked Questions
What kinds of potatoes should I use for Potato Curry?
When should I add the spices?
Why is my Potato Curry turning out too spicy?
Can I make Potato Curry without onion and garlic?
What can I add to make my Potato Curry Creamier?
Can I use sweet potatoes instead of regular potatoes?
Can I add other vegetables in my Potato Curry?
What do I serve with Potato Curry?
Why does my Potato Curry taste bland?
Can I make Potato Curry in a slow cooker/crockpot?
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