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Spinach and Potatoes Curry

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2 32 oz cans Spinach

2 Bunches of Fresh Mustard Spinach 

4  Medium size potatoes

16oz CurryGirl Sauce

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Stove Top style 

Potatoes – remove the skin and cut into bite size pieces,  make sure to wash prior to cooking

 place in the Microwave in a microwave safe bowl with water for 10 minutes, drain the water

 

Whilst waiting on the potatoes, start the following

in a non-stick skillet

 

add the whole jar of  currygirl sauce, finally  chopped mustard leaves and the 2 cans of spinach. Cook for about 20 minutes  and add the drained potatoes with .5 cup of water, let it cook for 20 to 30 more minutes, or till the potatoes are a little soft

 

 garnish with cilantro and serve! occasionally-garnish with cilantro.

Serve with rice or Naan bread

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Rice Instructions

Combine 2.5 cups of basmati rice, 1 cup of unsweetened coconut milk, 1.5 cups of water, and 1/2 cup finely chopped fresh cilantro. 

Allow to cook per rice cooker or stove top directions

 

Serve over rice!

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