Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spinach, tomato & potato curry. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Spinach, Tomato & Potato Curry is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Spinach, Tomato & Potato Curry is something that I’ve loved my entire life. They are nice and they look fantastic.
Spread the spinach over the feta cheese. Beat the eggs, garlic and creme fraiche together. Place cherry tomatoes on top of the quiche. Sprinkle chives and ground pepper on top.
To begin with this recipe, we have to prepare a few components. You can cook spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spinach, Tomato & Potato Curry:
- Get 500-600 g potatoes, peeled and cut into bite-diced chunks
- Make ready 1 litre vegetable stock. I use “Marigold” powder
- Take 200 g plus a knob butter
- Prepare 2 tbsp rapeseed oil
- Make ready 1 onion, chopped
- Prepare 1 red onion, chopped
- Prepare 6 cloves garlic, chopped
- Get 1 tsp paprika
- Take 1 tsp smoked paprika
- Get 1 tsp black mustard seeds
- Prepare 1 tsp tandoori masala
- Take 1 tsp garam masala
- Prepare 1 tsp ground coriander
- Prepare 1 tsp ground cumin
- Make ready 1 tsp ground pepper
- Prepare 1 tsp salt
- Take 1 (400 g) tin chopped tomatoes
- Make ready Juice of 1/2 lemon
- Make ready 3 large handfuls baby spinach
- Get Fresh coriander (optional garnish)
Make an omelette out of it and add more ingredients such as spinach, tomato, and cheese. Going back to my simple yet delicious Spinach Tomato and Cheese Omelette. And don't worry, this crustless spinach, tomato, and feta quiche will be just as (well, almost as) delicious with ordinary eggs as it was with our farm fresh backyard eggs. Creamy Spinach Tomato Pasta. by Chocolate Covered Katie.
Steps to make Spinach, Tomato & Potato Curry:
- Bring the stock to the boil, add the potatoes and cook on a fast simmer until soft but still firm. Remove from heat, drain in a colander and set aside, reserving a little of the stock.
- Head the oil and knob of butter in a wok or large saucepan and fry the onions and garlic on a high heat, until the onions turn golden, stirring only if necessary to avoid burning.
- Move the onions and garlic to one side and add in the space all the spices. Stir to mix and heat but not so as to burn them. Once the mustard seeds start popping, add in 100g of the butter and stir gently but thoroughly.
- Add the drained potatoes and stir to ensure that they are covered by the spices.
- Add the remaining butter, tomatoes, lemon juice and salt and stir well.
- Toss in the spinach and mix well. Add a little of the reserved stock to avoid sticking and also to get a liquid-y curry (if wanted).
- As soon as the spinach wilts, tip onto a warm serving dish and added fresh coriander leaves to garnish if wished.
- Serve as a side dish with other curries and accompaniments.
And don't worry, this crustless spinach, tomato, and feta quiche will be just as (well, almost as) delicious with ordinary eggs as it was with our farm fresh backyard eggs. Creamy Spinach Tomato Pasta. by Chocolate Covered Katie. I quickly threw together this creamy tomato pasta dish on Monday night as a simple and filling meal I could enjoy before watching the. Stuffed with juicy tomatoes, spinach and cheese. Add oil and heat over medium-high heat.
So that is going to wrap it up with this special food spinach, tomato & potato curry recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
