Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spinach, tomato & potato curry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
A really easy recipe that needs little washing up but packs you full of vitamins. Spread the spinach over the feta cheese. Beat the eggs, garlic and creme fraiche together.
Spinach, Tomato & Potato Curry is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Spinach, Tomato & Potato Curry is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook spinach, tomato & potato curry using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Spinach, Tomato & Potato Curry:
- Take 500-600 g potatoes, peeled and cut into bite-diced chunks
- Make ready 1 litre vegetable stock. I use “Marigold” powder
- Take 200 g plus a knob butter
- Make ready 2 tbsp rapeseed oil
- Make ready 1 onion, chopped
- Prepare 1 red onion, chopped
- Prepare 6 cloves garlic, chopped
- Prepare 1 tsp paprika
- Get 1 tsp smoked paprika
- Take 1 tsp black mustard seeds
- Make ready 1 tsp tandoori masala
- Take 1 tsp garam masala
- Take 1 tsp ground coriander
- Make ready 1 tsp ground cumin
- Make ready 1 tsp ground pepper
- Prepare 1 tsp salt
- Make ready 1 (400 g) tin chopped tomatoes
- Prepare Juice of 1/2 lemon
- Get 3 large handfuls baby spinach
- Take Fresh coriander (optional garnish)
We are making a Spinach Tomato Tortellini recipe! I give you step by step how to make it, come follow along and let me know what. Make an omelette out of it and add more ingredients such as spinach, tomato, and cheese. Going back to my simple yet delicious Spinach Tomato and Cheese Omelette.
Instructions to make Spinach, Tomato & Potato Curry:
- Bring the stock to the boil, add the potatoes and cook on a fast simmer until soft but still firm. Remove from heat, drain in a colander and set aside, reserving a little of the stock.
- Head the oil and knob of butter in a wok or large saucepan and fry the onions and garlic on a high heat, until the onions turn golden, stirring only if necessary to avoid burning.
- Move the onions and garlic to one side and add in the space all the spices. Stir to mix and heat but not so as to burn them. Once the mustard seeds start popping, add in 100g of the butter and stir gently but thoroughly.
- Add the drained potatoes and stir to ensure that they are covered by the spices.
- Add the remaining butter, tomatoes, lemon juice and salt and stir well.
- Toss in the spinach and mix well. Add a little of the reserved stock to avoid sticking and also to get a liquid-y curry (if wanted).
- As soon as the spinach wilts, tip onto a warm serving dish and added fresh coriander leaves to garnish if wished.
- Serve as a side dish with other curries and accompaniments.
This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe. Reviews for: Photos of Spinach & Tomato Omelet. Spinach & Tomato Omelet. this link is to an external site that may or may not meet accessibility guidelines. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. This chicken spinach tomato dish turned out to be pretty tasty.
So that’s going to wrap this up for this special food spinach, tomato & potato curry recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
