Indian Potato and Spinach Curry Without Coconut Milk Recipe
This simple Indian-style curry combines potatoes and spinach in a light tomato-based sauce without coconut milk. The potatoes cook directly in the spices, soaking up their flavor, while the spinach is added at the end so it stays bright green and just gently wilts.
This curry is inspired by everyday North Indian home cooking, where potatoes and leafy greens are often combined in simple, tomato-based gravies., Unlike many restaurant-style curries that rely on cream or coconut milk, this version is lighter and closer to what is commonly served in Indian households., Using basic pantry spices like cumin, coriander and turmeric reflects the core flavor profile of many Indian vegetable dishes.
It delivers the comfort of Indian curry without relying on coconut milk, which is useful for those who prefer a lighter dish or avoid coconut., The recipe is built from simple, widely available ingredients but still gives a layered, aromatic flavor., It is naturally vegetarian and can easily be made vegan by serving without yogurt.
Dlaczego ta wersja działa
- Cooking the potatoes directly in the spiced tomato sauce allows them to absorb flavor instead of tasting plain.
- Adding the spinach at the end keeps its color bright and prevents it from overcooking and becoming dull.
- The recipe uses common ground spices rather than complex pastes, making it accessible while still tasting distinctly Indian.
- Leaving out coconut milk keeps the dish lighter and lets the tomato and spice flavors stand out.
Chef's tips
For deeper flavor, let the onion cook slowly until lightly caramelized rather than rushing this step., Taste the curry after adding lemon juice—acidity brightens the spices and can transform a flat-tasting sauce., If you like a smoother texture, lightly mash some of the potatoes directly in the pot to thicken the sauce instead of adding starch., This curry tastes even better after resting for a few hours, so it’s a good make-ahead option.
How to serve
Serve with basmati rice, naan, roti or any flatbread you like., Add a side of cucumber raita or plain yogurt with chopped cucumber and herbs to balance the spices., Garnish with fresh cilantro leaves and an extra squeeze of lemon just before serving.
Na co uważać
- Do not brown the garlic and ginger too much, as they can turn bitter—cook only until fragrant.
- If the spices burn in step 4, they will give the whole curry a harsh taste; add the tomatoes and water as soon as they smell toasty.
- Make sure to cook the potatoes until fully tender; undercooked potatoes will ruin the texture of the curry.
- If using frozen spinach, squeeze it well—too much water will dilute the sauce and make it watery instead of rich.
Zamienniki
- You can use baby spinach or regular spinach; just chop larger leaves so they wilt evenly.
- Replace part of the potatoes with cauliflower florets or chickpeas for more variety in texture.
- Use neutral oils like sunflower or canola oil; ghee can be used instead of oil if you don’t need the dish to be vegan.
- If you don’t have hot paprika, use a pinch of chili powder or cayenne, adjusting to your heat tolerance.
Ingredients
- potatoes - 600 g
- spinach - 200 g
- tomatoes - 300 g
- onion - 1 piece
- garlic - 2 cloves
- ginger - 2 cm
- vegetable oil - 3 tablespoons
- ground cumin - 0.5 teaspoons
- ground coriander - 0.5 teaspoons
- turmeric - 0.5 teaspoons
- sweet paprika - 1 teaspoon
- hot paprika - 0.25 teaspoons
- water - 250 ml
- salt
- lemon juice - 1 tablespoon
Preparation
- Cut the potatoes into cubes of about 2 cm. Finely chop the onion, and grate the garlic and ginger on a fine grater.
- Heat the oil in a large frying pan or pot over medium heat. Add the onion and fry for 4–5 minutes, until it softens and turns lightly golden at the edges.
- Add the garlic and ginger and fry for 1–2 minutes, stirring, until very fragrant.
- Sprinkle in the cumin, coriander, turmeric, sweet paprika and, if using, hot paprika. Fry for about 30 seconds, until the spices become aromatic and start to stick slightly to the bottom.
- Add the tomatoes, 0.5 teaspoon of salt and the water. Stir and cook for 5 minutes, until the sauce thickens slightly and starts to bubble and splatter gently.
- Add the diced potatoes, stir, cover and cook for 15–18 minutes over low heat, until the potatoes are soft in the center and a fork slides in easily.
- Add the spinach (if using frozen, thaw it first and squeeze out excess water), stir and cook uncovered for 3–5 minutes, until the leaves wilt and the sauce is thick but still slightly pourable.
- Stir in the lemon juice, taste and adjust the salt. Serve hot with rice or flatbread.
Storage
Once chilled, the sauce thickens further, so when reheating add 1–2 tablespoons of water and stir until it becomes slightly fluid again.
This curry is designed as a weeknight-friendly dish that still feels cozy and satisfying., It’s a good introduction to Indian flavors if you’re just starting to cook with spices, because the method is straightforward and forgiving.
