Creamy Potato and Spinach Curry with Warm Spices

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 tbsp neutral oil (or coconut oil)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1.5 lb (680 g) Yukon Gold potatoes, cut into 1-inch cubes
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1.5 tsp ground turmeric
• 0.5 tsp red pepper flakes or 1 tsp mild chili powder (optional)
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) diced tomatoes
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1–1.5 cups low-sodium vegetable broth
• 5 oz (140 g) baby spinach
• 1–1.5 tsp fine sea salt, to taste
• 0.25 tsp black pepper
• Juice of 0.5 lemon (about 1 tbsp)
• Fresh cilantro, chopped, for serving
• Cooked basmati rice or warm plant-based naan, to serve

Do This

• 1. Prep onion, garlic, ginger, potatoes, and rinse spinach.
• 2. Sauté onion in oil over medium heat until soft and golden, then add garlic and ginger.
• 3. Stir in cumin, coriander, turmeric, and optional chili; toast briefly, then add tomato paste.
• 4. Add diced tomatoes, coconut milk, and 1 cup broth; bring to a gentle simmer.
• 5. Stir in potatoes, cover, and simmer 15–20 minutes until tender, adding more broth if needed.
• 6. Fold in spinach and cook 2–3 minutes until wilted; season with salt, pepper, and lemon juice.
• 7. Garnish with cilantro and serve hot over rice or with warm naan.

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Why You’ll Love This Recipe

• Creamy and comforting, yet completely plant-based thanks to coconut milk instead of dairy.
• Budget-friendly ingredients like potatoes and spinach turn into a vibrant, restaurant-worthy curry.
• Gently spiced with cumin, coriander, and turmeric, making it flavorful but not overwhelmingly hot.
• Perfect for weeknights: one pot, simple steps, and ready in about 45 minutes.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, garlic, fresh ginger, baby spinach, lemon, fresh cilantro.
• Dairy: None (this recipe is naturally dairy-free and fully plant-based).
• Pantry: Neutral oil or coconut oil, ground cumin, ground coriander, ground turmeric, red pepper flakes or mild chili powder, tomato paste, canned diced tomatoes, canned full-fat coconut milk, low-sodium vegetable broth, fine sea salt, black pepper, basmati rice or plant-based naan/roti.

Full Ingredients

For the Creamy Potato and Spinach Curry

• 2 tbsp neutral oil (such as avocado, sunflower, or canola) or coconut oil
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and finely minced or grated
• 1.5 lb (680 g) Yukon Gold or other waxy potatoes, cut into 1-inch cubes (peel optional)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1.5 tsp ground turmeric
• 0.5 tsp red pepper flakes or 1 tsp mild chili powder (optional, for gentle heat)
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) diced tomatoes, with juices
• 1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
• 1 cup (240 ml) low-sodium vegetable broth, plus up to 0.5 cup (120 ml) more as needed
• 0.5 tsp fine sea salt to start, plus more to taste (about 1–1.5 tsp total)
• 0.25 tsp freshly ground black pepper
• 5 oz (140 g) baby spinach (about 5 packed cups), rinsed and dried
• Juice of 0.5 medium lemon (about 1 tbsp), plus extra wedges for serving if desired

For Serving (Optional)

• 0.25 cup fresh cilantro leaves, roughly chopped
• Cooked basmati or jasmine rice
• Warm plant-based naan, roti, or flatbread
• Extra red pepper flakes or sliced fresh chili, for those who like more heat

Step-by-Step Instructions

Step 1: Prep your vegetables and aromatics

Start by preparing all the ingredients so the cooking flows smoothly. Finely chop the onion. Peel and mince the garlic and ginger. Rinse the potatoes thoroughly, then cut them into 1-inch cubes for even cooking; you can peel them, but leaving the skins on adds extra texture and nutrients. Rinse the baby spinach and gently pat it dry or spin in a salad spinner. Roughly chop the cilantro and cut the lemon in half, ready to squeeze later.

Having everything prepped before you turn on the stove makes it much easier to avoid overcooking the spices or onions, and helps this come together quickly like a true one-pot dinner.

Step 2: Build the savory onion base

Place a large, heavy-bottomed pot or deep skillet (a Dutch oven works very well) over medium heat. Add the 2 tbsp of oil. Once the oil is shimmering, add the chopped onion and 0.25 tsp of the salt. Cook, stirring occasionally, for 7–9 minutes, until the onion is very soft and light golden at the edges.

Add the minced garlic and ginger, and cook for another 1–2 minutes, stirring often. You want them to become fragrant but not brown. If anything starts to catch on the bottom, reduce the heat slightly and add a splash (1–2 tbsp) of water to loosen.

Step 3: Toast the spices and tomato paste

Sprinkle in the ground cumin, ground coriander, ground turmeric, and optional red pepper flakes or chili powder. Stir continuously for 30–45 seconds, allowing the spices to bloom in the hot oil and coat the onions. The mixture should smell warm and aromatic but not burnt; if it smells sharp or scorched, reduce the heat immediately.

Add the 2 tbsp of tomato paste and stir it into the onion-spice mixture. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly in color and begins to stick lightly to the bottom. This step deepens the flavor and removes any raw, tinny taste from the tomato paste.

Step 4: Create the creamy sauce base

Pour in the canned diced tomatoes with their juices, the full can of coconut milk, and 1 cup (240 ml) of vegetable broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot; these add a lot of flavor. Stir well until the sauce is evenly combined and smooth.

Increase the heat to medium-high and bring the mixture just up to a gentle simmer with a few small bubbles breaking the surface. Do not let it boil vigorously, as that can cause the coconut milk to separate. Once it begins to simmer, reduce the heat back to medium-low.

Step 5: Add the potatoes and simmer until tender

Stir the cubed potatoes into the sauce, making sure they are mostly submerged. Add another pinch of salt (about 0.25 tsp). Cover the pot with a lid, leaving it slightly ajar, and maintain a gentle simmer over medium-low heat. Cook for 15–20 minutes, stirring every 5 minutes or so to prevent sticking.

Check the potatoes by piercing a cube with a fork; they should be tender all the way through but still hold their shape. If the sauce gets too thick before the potatoes are cooked, add up to 0.5 cup (120 ml) more broth, a little at a time, to keep it creamy but spoonable. If it is too thin at the end of cooking, remove the lid and let it simmer for an extra 3–5 minutes to reduce slightly.

Step 6: Wilt in the spinach and brighten the flavors

Once the potatoes are tender, add the baby spinach in a few handfuls, stirring after each addition. It will look like a lot at first, but it wilts down quickly. Cook for 2–3 minutes, stirring often, until all the spinach is wilted and a deep, glossy green.

Stir in the black pepper and squeeze in the juice of half a lemon (about 1 tbsp). Taste the curry and adjust seasoning: add more salt if needed (up to about 1–1.5 tsp total), more lemon juice for brightness, or a pinch more chili if you prefer extra heat. The curry should taste balanced, creamy, and warmly spiced with a gentle tang.

Step 7: Serve and garnish

Remove the pot from the heat and let the curry sit for 3–5 minutes; this short rest helps the flavors meld and the sauce thicken slightly. If you are serving with rice, fluff it with a fork while the curry rests.

Ladle the creamy potato and spinach curry into warm bowls over a bed of basmati rice, or serve it alongside warm plant-based naan or roti for dipping. Scatter chopped fresh cilantro over the top, and offer extra lemon wedges and chili flakes at the table for anyone who wants to customize their bowl. Serve hot and enjoy the cozy, comforting flavors.

Pro Tips

• Cut potatoes evenly: Aim for even 1-inch cubes so they cook at the same rate and do not fall apart before they are tender.
• Control the heat on the spices: When toasting the spices, keep the heat at medium or lower and stir constantly to avoid burning, which can make the curry taste bitter.
• Adjust thickness at the end: If the curry is too thick, add a splash of broth or water. If it is too thin, simmer uncovered for a few extra minutes until it reaches your ideal consistency.
• Make it milder or hotter: For a very mild curry, skip the red pepper flakes or chili powder. For more heat, add a pinch of cayenne or extra chili at the end so you can taste as you go.
• Rest before serving: Letting the curry sit for a few minutes off the heat gives the potatoes time to soak up flavor and the sauce to become silky and cohesive.

Variations

• Chickpea boost: Stir in 1 can (15 oz / 425 g) drained and rinsed chickpeas along with the potatoes for extra protein and a heartier curry.
• Sweet potato twist: Swap half or all of the Yukon Gold potatoes for sweet potatoes, cut into the same size cubes. The natural sweetness pairs beautifully with the warm spices and coconut milk.
• Extra-green version: Add 1 cup of frozen peas or chopped green beans in the last 5 minutes of simmering for more color and veggies.

Storage & Make-Ahead

Cool the curry to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen and improve by the next day, making this an excellent make-ahead meal. To reheat, warm gently in a saucepan over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Stir occasionally until piping hot. You can also reheat individual portions in the microwave, stirring halfway through.

For longer storage, freeze the curry in well-sealed containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note that the potatoes may soften slightly after freezing, but the dish will still be comforting and delicious.

Nutrition (per serving)

Approximate values per serving (4 servings total, curry only, without rice or bread): about 400–430 calories; 24–27 g fat; 44–48 g carbohydrates; 7–9 g protein; 7–9 g fiber; 7–9 g saturated fat; 600–750 mg sodium (depending on added salt and broth). These numbers are estimates and will vary based on exact ingredients and brands used.