Wednesday, February 13, 2008

Spicy Indian potato and spinach curry

Ingredients (serve 4) – 3.5 points per serve

  • 800g potatoes, peeled, cut into 4cm pieces
  • 2 tsp olive oil
  • 1 large red onion, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 fresh long red chilli, deseeded, finely chopped
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 2 x 400g cans chopped tomatoes
  • 150g baby spinach leaves
  • 1/3 cup (90g) low-fat natural yoghurt
  • 2 tbsp fresh coriander, chopped


  • Cook the potato in a steamer until tender.

  • Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion
    and cook, stirring occasionally for 5 minutes or until soft. Add the garlic, chilli,
    garam masala and cumin and cook, stirring, for 1 minute or until aromatic.

  • Stir in the tomato and reduce heat to low. Simmer for 15 minutes or until the
    sauce thickens. Stir in the potato. Simmer for a further 5 minutes or until the
    potato is very tender.

  • Add the spinach and remove from heat. Stir for 1-2 minutes or until spinach just
    wilts. Season with pepper. Divide among serving bowls. Top with the yoghurt
    and coriander to serve.


Anonymous said...

theres a place for curries with WW!!!!! Im so happy and will be cooking this and the potato and cauliflower one..Thank you so much for this site...Lifesaver..