potato and spinach curry

Air-Fried Potato and Spinach Curry

This is a perfect mid-week meal that doesn’t take much time to cook and is ideal for when you’re on a budget. It involves just a few ingredients and makes use of your air-fryer to cook the potatoes while you’re making the curry.

If you don’t have an air-fryer, you can either sauté or roast the potatoes instead, but you might want to steam them in the microwave first, so that they are part-cooked before roasting. With the air-fryer there is no need to cook the potatoes beforehand, just get it to the right temperature, toss the raw potatoes in a little oil and then cook. The curry itself takes about 35 minutes to make (pretty much the same as the potatoes), so you can do both at the same time and be eating within 40 minutes.

This is quite a mild curry and I’ve opted for a simple selection of spices. The tandoori spice mix (which you can get in most supermarkets), turmeric powder and ground cumin. If you want a little more heat, add some cayenne pepper or chilli powder.


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potato and spinach curry

Air-Fried Potato and Spinach Curry

Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Gluten-free.

    For the Potatoes:

    • 4 medium potatoes about 900g, skins left on if they are good enough
    • 1 tbsp oil

    For the Curry:

    • 2 tbsp coconut oil or other oil
    • 1 red onion sliced
    • 1 red/orange pepper thinly sliced
    • 3-4 cloves garlic chopped
    • 4 large tomatoes cut into wedges
    • 1 veg stock cube make sure its vegan/gluten-free
    • 3 rounded tbsp tandoori masala spice mix or other curry powder blend
    • 2 tsp ground turmeric
    • 2 tsp ground cumin
    • 1 can coconut milk
    • 1/3 can water
    • A handful of fresh parsley chopped
    • 2 handfuls of spinach leaves washed
    • Salt and pepper to taste

    Instructions
     

    • Heat the air-fryer to 160 C. Wash the potatoes and dry them with a tea towel, then cut them into pieces about 1 ½ inches in size. Place in a large bowl and toss in the tablespoon of oil, until the potatoes are coated.
    • Tip the potatoes into the air-fryer’s basket and cook for 8 minutes at that temperature. Once the time is up take them out and give them a mix (I put them back in the bowl to do this), then put them back in for another 8 minutes.
    • Mix again, turn the temperature up to 180 C and give them another 10 minutes. Give them a final mix and cook for another 8-10 minutes or so, or until they are browned, crisp and cooked through. These timings will vary depending on your air-fryer.
    • While the potatoes are cooking, you can get on with the curry. Heat the coconut oil in a large pan or wok and cook the onions and peppers together for 6-8 minutes, until soft and starting to brown.
    • Add the chopped garlic and cook for 2 minutes, then put in the tomatoes and cook for 7-10 minutes on a high heat, until they are soft and a lot of the moisture has evaporated. Now put in the stock cube and the spices, mix in and cook for 2-3 minutes on high heat.
    • Pour in the coconut milk and the 3rd of a can of water. Stir through and bring to the boil. Put in the parsley and the spinach and simmer for 15 minutes or so, until you have a thick curry sauce. Season to taste, if required, then tip in the cooked potatoes and stir through. Serve immediately with rice.
    Keyword curry, gluten free, potato, spinach, vegan
    potato and spinach curry

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