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Oil-free Potato Spinach Curry


You'll need:

  1. 2 lbs of potatoes

  2. 1/2 red onion - diced

  3. 2 Tbsp crushed garlic

  4. 2 Tbsp tomato paste

  5. 1/2 cup fresh cherry tomatoes

  6. 4 thai chilli peppers - diced

  7. 1 packet extra firm tofu

  8. 3 Tbsp curry powder

  9. I ran out of coconut milk, so the powder worked as a substitute

  10. 1 cup hot water

  11. 1 packet frozen spinach

  12. 2 Tbsp crushed or thinly diced ginger

Make it:



  1. To a nonstick sauté pan on medium heat, add hot water, onions, ginger, and garlic

    1. I definitely forgot to add the ginger in this recipe, but it should be added

  2. Allow to sauté for a couple minutes until onions are a little transluscent

  3. Add tomato paste and thin with hot water

  4. Add fresh cherry tomatoes

  5. Add mushroom powder and stir to combine

  6. Add diced hot peppers

  7. Add tofu and diced potatoes

    1. I left the skins on for nutritional purposes

  8. Add curry, garam masala and coconut milk powder

  9. Add water to pan and stir ingredients

  10. Let cook until potatoes are soft through the center

  11. Add frozen spinach and mix thoroughly

  12. Taste and adjust seasonings as desired

  13. Cover with lid and allow to cook on medium low heat for about 3-5 more minutes

  14. Garnish with additional fresh spices and serve hot with rice or naan or anything else you like!


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