How to Make The Best Vegan Potato and Spinach Curry
Are you looking for a flavoursome, satisfying vegan curry recipe? Then look no further! This potato and spinach curry is packed full of healthy, whole food ingredients and tastes just as good as a takeaway.
Curry has become a popular dish around the globe. In the UK, takeaway curry is a staple. Though this is something I only ever enjoyed as an occasional treat, given the amount of frying, fats and calories involved!
“Curry” is derived from the Tamil word “kari” which literally means “sauce.” The dish itself is therefore highly versatile, from the blend of spices, the level of heat and the choice of meat, fish or vegetables, or any combination thereof.
Over many years, I have tried and tried to recreate the deliciously thick and flavourful sauce of a takeaway curry. Many of the tips for creating a thick base rather went against my efforts to cook clean and healthy meals. So I continued to experiment and have finally come up with a tried and true method for a healthy, tasty sauce.
This recipe makes a sauce that beats any takeaway I have ever indulged in. And I can enjoy it guilt-free because it is made from fresh, whole-food ingredients without cups of oil or ghee.
I have found that curry lends itself very well to seasonal, homegrown vegetarian and vegan cooking. A well-seasoned sauce can turn any combination of vegetables into a lively and interesting dish!
Ingredients
You will need:
- 2 large brown onions
- 4 medium carrots
- 3 gloves garlic
- 2 bell peppers
- 1 cup cashews
- 500g white potatoes
- 150g spinach
- Spice mix of your choice, I use about half a jar of Patak’s paste
- 150g soya chunks, or a cup of cannellini beans
- Rice or naan bread, to serve
Method
Prep: 15 mins, Cooking time: 1 hour, Serves 6 adults
- Finely slice one onion and all the garlic. Heat 1 tbsp oil in a large saucepan and gently soften the onions and garlic.
- Scrub and roughly chop the potatoes and carrots. I like to leave the skins on. Add to the pan, cover with boiling water and simmer for 5 minutes.
- Add the chopped bell peppers and cashews, and boil until all the vegetables are soft.
4. Transfer the contents of the pan into a blender, along with your spices or paste, and blend until smooth.
5. Chop the second onion and remaining potatoes, and fry lightly in 1 tbsp vegetable oil.
6. Add the soya chunks to the pan and continue to fry for 1-2 minutes.
7. Add the sauce from the blender, and allow everything to simmer together for 20 minutes while you cook your accompaniments.
8. Add the spinach 2-3 minutes before serving, and allow it to wilt into the sauce.
9. Enjoy!
I hope you enjoy this recipe as much as I do! Let me know how you get on. Which type of curry is your favourite?
