Spinach and Potato Curry recipe - ingredients, nutrition and when to eat it
Spinach and potatoes are gently simmered in curry sauce and served with rice. The fluffy potatoes pair well with the fragrant, mildly salty curry, making this…
Spinach and potatoes are gently simmered in curry sauce and served with rice. The fluffy potatoes pair well with the fragrant, mildly salty curry, making this a satisfying lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 660g serving): 541 kcal · protein 11.9g · carbohydrate 106.9g · fat 6.8g · sodium 629.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mix the curry powder with a little broth before adding it to keep it from clumping.
Tips: Spinach wilts quickly, so add it at the end and cook it briefly to preserve its green color and texture.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Potato — 1 pc
- Spinach — 1 handful
- Onion — 0.3 pc
- Curry powder — 1.5 Tbsp
- Cooking oil — 1 tsp
- Water — 180 ml