Name: Curried Potatoes with Spinach
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: 2 tablespoons vegetable oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 tablespoon curry powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon ground black pepper; 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1 (14.5-ounce) can diced tomatoes; 1 cup water; Chopped fresh cilantro, for garnish (optional)

Why You’ll Love Curried Potatoes with Spinach Recipe

This recipe is:

Easy and minimal: only a handful of ingredients needed.
Comforting and satisfying: warm spices and creamy sauce make it feel like a hug in a bowl.
Flexible: you can swap greens, add veggies, or serve it many ways.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons vegetable oil
1/2 small yellow onion, thinly sliced
2 teaspoons curry powder
1 ½ pounds baby potatoes, halved
1 13.5‑ounce can coconut milk
1 cup water
1 teaspoon salt (plus more to taste)
1 10‑ounce bag frozen spinach (cut‑leaf preferred)

Directions

Heat the oil in a large skillet over medium heat. Add the sliced onion and sauté until the edges begin to turn golden, about 5–7 minutes.
Stir in the curry powder and cook for about 30 seconds to release the aroma.
Add the baby potatoes and stir to coat them in the onions and spices.
Pour in the coconut milk and water, then season with salt. Bring the mixture to a gentle boil.
Reduce heat to medium‑low, partially cover, and simmer until the potatoes are tender, about 15–20 minutes.
Stir in the frozen spinach and increase heat to medium. Cook until the spinach is heated through, about 5 minutes.
Taste and adjust salt as needed. Serve hot.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

Add a pinch of cayenne or red pepper flakes for heat.
Stir in peas or cauliflower florets for extra veggies.
Swap coconut milk for coconut cream for a richer sauce.
Use fresh spinach or kale instead of frozen — just add at the end and cook until wilted.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave until heated. Add a splash of water if the sauce has thickened.

FAQs

What type of potatoes should I use?

Baby potatoes are ideal for this recipe, but you can use Yukon Gold or red potatoes cut into 1‑inch pieces.

Can I make this vegan?

Yes — it’s already vegan when using vegetable oil and serving plant‑based.

How can I add protein to this dish?

Stir in chickpeas or cooked lentils near the end of cooking for extra protein.

Can I use fresh spinach instead of frozen?

Yes — use about 1 lb fresh spinach or kale; add it at the end and cook until wilted.

Is curry powder spicy?

Curry powder varies by brand; taste first if you’re sensitive to heat.

What should I serve with curried potatoes?

Serve with basmati rice, naan, or couscous for a complete meal.

How do I prevent potatoes from getting mushy?

Cut large potatoes uniformly so they cook evenly, and check doneness with a fork to avoid overcooking.

Can I freeze leftovers?

Freezing is not recommended — potatoes tend to get mealy after thawing.

Can I add other vegetables?

Yes — carrots, peas, and cauliflower work well when added during simmering.

Can I make this spicier?

Add red pepper flakes or minced fresh chilies when you add the curry powder.

Conclusion

Curried Potatoes with Spinach is a flavorful, hearty dish that’s perfect for busy weeknights or cozy dinners. With simple ingredients and a rich, fragrant sauce, it’s easy to adapt to your tastes and pair with your favorite sides. Enjoy this comforting curry on its own or with rice or bread for a complete meal.