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Potato Curry with Spinach & Tomato

February 6, 2017 by Epicurean Vegan

Potato Curry with Spinach and Tomato -- Epicurean Vegan

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?
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Yep . . . I added avocado my Indian curry and it was delicious! The mild 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!

INGREDIENTS:
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
3/4 tsp salt
3-4 C fresh baby spinach
3 tomatoes, diced
6 C cooked rice
1-2 avocados, peeled, pitted and diced (optional)
1 can of drained garbanzo beans would also be great to add!

DIRECTIONS:
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.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Add the garam masala, curry, and turmeric and coat the potatoes well.
Potato Curry with Spinach and Tomato -- Epicurean VeganIn 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.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Fold in and let cook over medium-low heat until the spinach is wilted.
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

Potato Curry with Spinach & Tomato
 
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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!
Author: Epicurean Vegan
Serves: 4-5
Ingredients
  • 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
Directions
  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!
3.5.3226

 

Filed Under: Dinners Tagged With: curyr, fast and easy, Indian, Indian curry, potato curry, spinach, tomato, vegan curry

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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