August 18, 2021

Easy Potato Spinach Curry – Vegan, Fragrant & Comforting | Veganes Kartoffel Spinat Curry

Potato Spinach Curry

A fragrant and comforting vegan Potato Spinach Curry ready in 30 minutes. Packed with garlic, cumin, and fresh spinach — perfect with rice or naan!

Labels:
Vegan, Curry, Indian-inspired, Gluten-free, Comfort food, Potatoes, Spinach, Healthy meals, Quick dinners, Plant-based

Hello Friends,

Today I want to share a vegan curry that’s incredibly simple, flavorful, and satisfying.
It’s one of those recipes that fills your kitchen with warmth — spiced, garlicky, earthy, and full of texture.

You can enjoy it with sticky rice, naan bread, or roti, or even serve it as a side dish next to meat or grilled vegetables.
This curry is versatile and forgiving, so feel free to make it your own — add chickpeas, coconut milk, or extra spice to taste.

Enjoy this fragrant bowl of comfort,
Alissa

Potato Spinach Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients
- 1 tsp oil
- ½ tsp cumin seeds
- ½ tsp coriander seeds (or mustard seeds)
- 1 green chili, thinly sliced
- 4 cloves garlic, thinly sliced
- ½ tsp turmeric
- ½ tsp paprika
- 3 medium potatoes, peeled and cubed
- ½ tsp salt
- 1 medium tomato, chopped
- ¼ cup (4 g) chopped cilantro
- 1 cup (240 ml) water
- 5 oz (140 g) spinach (baby or chopped)
- Cayenne or pepper flakes, for garnish
- Lemon juice, for garnish
Instructions
1. Toast the spices
  Heat oil in a pan over medium heat. Add cumin and coriander (or mustard) seeds and cook until fragrant and lightly toasted.
  (Oil-free option: dry roast the seeds, then add 2 tbsp of water or broth.)
2. Add aromatics
  Stir in chili and garlic. Reduce heat to medium-low and cook until golden.
  Optional: add ¼ cup cooked onion for extra flavor.
3. Build the base
  Add turmeric and paprika, stir, then toss in potatoes to coat with the spices.
4. Simmer
  Add tomato, cilantro, salt, and water. Cover and cook for 12–14 minutes, or until potatoes are tender.
  (Add chickpeas here if you want a protein-rich version.)
5. Add spinach
  Add spinach in two batches, allowing it to wilt before adding more. Season with salt and cook for another minute.
6. Finish & Serve
  Adjust seasoning, add a squeeze of lemon juice, and garnish with pepper flakes or fresh herbs.
  
  Serve hot with flatbread, basmati rice, or naan.
Storage

Refrigerate in an airtight container for up to 3 days.
Reheat gently and add a splash of water if needed.

Kartoffel-Spinat-Curry

Ein einfaches, aromatisches veganes Kartoffel-Spinat-Curry – würzig, cremig und perfekt mit Reis oder Naan. In nur 30 Minuten fertig!

Labels:
Vegan, Curry, Indisch inspiriert, Gesund, Schnell, Kartoffeln, Spinat, Glutenfrei, Comfort Food, Pflanzlich

Hallo Freunde,

Heute möchte ich ein veganes Curry mit euch teilen, das einfach, würzig und unglaublich wohltuend ist.
Es ist eines dieser Gerichte, die die Küche mit herrlichen Düften von Knoblauch, Kreuzkümmel und Kurkuma erfüllen.

Ihr könnt es mit Klebreis, Naan oder Roti servieren – oder auch als Beilage zu Fleisch oder Gemüsegerichten.
Dieses Curry ist sehr vielseitig: fügt Kichererbsen, Kokosmilch oder mehr Chili hinzu, um es ganz nach eurem Geschmack zu gestalten.

Viel Freude beim Nachkochen,
Alissa