Potato Curry with Spinach & Tomato
The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That's right, avocado. I know it's highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal? I added avocado my Indian curry and it was delicious! The mind flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you've got an avocado itchin' to be eaten. I'm pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!
Serves: 4-5
  • 3 cloves of garlic, minced
  • 1 Tbs olive oil
  • 3 russet potatoes, nuked, skinned, and cut into cubes
  • 1 can coconut milk
  • 1 C vegetable broth
  • 3 Tbs garam masala
  • 3 Tbs yellow curry
  • 1 tsp turmeric
  • ¾ tsp salt
  • 3-4 C fresh baby spinach
  • 3 tomatoes, diced
  • 6 C cooked rice
  • 1-2 avocados, peeled, pitted and diced
  1. In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
  2. Add the garam masala, curry, and turmeric and coat the potatoes well.
  3. In a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
  4. Fold in and let cook over medium-low heat until the spinach is wilted.
  5. Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2017/02/06/potato-curry-spinach-tomato/