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A traditional Indian potato and spinach curry from the 660 cookbook. Suitable for vegans and low calorie too, coming in at only 294 calories per serving.
No, calm down. I haven't made 660 curries.
It is the title of a wonderful book by Raghavan Iyer bought for me by my dear friend Lisa.
At first I was a bit overwhelmed by this tome of a cookbook full of curries, until I realised how it should be used.
It's not one of those coffee table books that you flick through looking at the shiny pictures.
Instead it is a treasure chest full of curries, biryanis, breads, pickles relishes and raitas, to name but a few and the best way to use this book is to choose the ingredients you want to use and then have a browse through the index.
You won't be disappointed.
You'll be surprised to hear that the first ingredient I looked up wasn't mushrooms.
I decided I wanted a curry using spinach and so I picked the Spicy Potatoes and Spinach with Blackened Chiles and Coconut Milk.
I changed the curry a little, using chilli flakes, instead of dried red thai chillies, baby new potatoes instead of russet potatoes and I changed the spices a little.
Here's my final recipe. I hope you try it.
I served up this curry with our favouite Chickpea Curry, rice, mango chutney and chapatis.
The chapatis were great fun to make and I was very impressed when I realised there were flames involved.
I managed to make them without being burned, but I did smash a kilner jar reaching for my camera at the table.
Ooops!
Graham wasn't impressed as this is the third thing I have smashed this week, fourth if you include the teeny, tiny jam jar that fell out a cupboard as I opened it today.
Did I mention I was clumsy?
I was ably assisted in the kitchen by my friend Andrew who had come for dinner and Graham, well he sat back and enjoyed the meal knowing he was in charge of clearing up afterwards.
The wee boy quietly supervised from the armchair in the corner, throwing in the occasional comment.
Disclosure Statement: I did not receive this book free from the publisher to review. This book was my own copy, which I decided to review. The opinions I have expressed are my own.
660 Curries
It is the title of a wonderful book by Raghavan Iyer bought for me by my dear friend Lisa.
At first I was a bit overwhelmed by this tome of a cookbook full of curries, until I realised how it should be used.
It's not one of those coffee table books that you flick through looking at the shiny pictures.
Instead it is a treasure chest full of curries, biryanis, breads, pickles relishes and raitas, to name but a few and the best way to use this book is to choose the ingredients you want to use and then have a browse through the index.
You won't be disappointed.
.........................................................................................
Related - Saag Aloo (Indian spinach and potato side)
.........................................................................................
You'll be surprised to hear that the first ingredient I looked up wasn't mushrooms.
I decided I wanted a curry using spinach and so I picked the Spicy Potatoes and Spinach with Blackened Chiles and Coconut Milk.
I changed the curry a little, using chilli flakes, instead of dried red thai chillies, baby new potatoes instead of russet potatoes and I changed the spices a little.
Here's my final recipe. I hope you try it.
................................................................................................
.................................................................................................
Also try Easy Aubergine Balti
Homemade Chapatis
I served up this curry with our favouite Chickpea Curry, rice, mango chutney and chapatis.
The chapatis were great fun to make and I was very impressed when I realised there were flames involved.
I managed to make them without being burned, but I did smash a kilner jar reaching for my camera at the table.
Ooops!
Graham wasn't impressed as this is the third thing I have smashed this week, fourth if you include the teeny, tiny jam jar that fell out a cupboard as I opened it today.
Did I mention I was clumsy?
I was ably assisted in the kitchen by my friend Andrew who had come for dinner and Graham, well he sat back and enjoyed the meal knowing he was in charge of clearing up afterwards.
The wee boy quietly supervised from the armchair in the corner, throwing in the occasional comment.
curry, Indian recipe, Indian curry, potato and spinach curry, traditional Indian curry, vegan curry
Dinner, main course
Indian, vegan
Yield: 4-6
Spicy Spinach and Potato Curry
A traditional Indian potato and spinach curry from the 660 cookbook. Suitable for vegans and low calorie too, coming in at only 294 calories per serving.
prep time: 10 minscook time: 25 minstotal time: 35 mins
ingredients
- 2 tbsp oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 2 tsp dried chilli flakes
- 1 tsp salt
- 1 tsp turmeric
- 16 baby new potatoes, quartered (approx 1 ½ cm pieces)
- 240g baby spinach
- 400ml coconut milk
instructions
- Dry roast the seeds in a hot pan for a few minutes. Don't allow to burn. Grind the spices in a pestle and mortar.
- Heat the oil in a large, heavy-based pan. Add the spices and allow to sizzle for a few minutes before adding the rinsed and chopped potatoes. The oil will sparks, so put the lid on until it settles, then stir occasionally for the next 5 minutes.
- Stir in the salt, turmeric and chilli flakes. Then pour in the coconut milk and stir to deglaze the pan. Bring to the boil and simmer gently, with the lid on for 15 minutes or until the potatoes are tender.
- Rinse the spinach and then add to the pan. There is no need to chop it, it will wilt down as it cooks. Stir well before serving.
- Enjoy!
NOTES:
Nutritional information and calories are for 6 portions. There are 294 calories when divided into 6 portions and 442 when divided into 4 large portions.
calories
294
294
fat (grams)
21.6
21.6
sat. fat (grams)
15.1
15.1
carbs (grams)
23
23
protein (grams)
4.9
4.9
sugar (grams)
3.8
3.8
Created using The Recipes Generator
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Related - Aubergine & Onion Masala (slow cooker recipe)
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Try this next!
Disclosure Statement: I did not receive this book free from the publisher to review. This book was my own copy, which I decided to review. The opinions I have expressed are my own.
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