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Spinach and Potatoes Curry


















2 32 oz cans Spinach

2 Bunches of Fresh Mustard Spinach 

4  Medium size potatoes

16oz CurryGirl Sauce

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

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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