Vegan Creamy Spinach and Potato Curry


Spinach Curry


  • 2 x 250 g package of finely chopped frozen spinach (thawed) or 3 x bunches English spinach, finely chopped
  • 4 medium potatoes, cubed
  • 1 x 400 ml can diced tomatoes
  • 1/2 teaspoon chopped ginger
  • 1 tsp minced garlic
  • 2.5 teaspoons coriander powder
  • 1 teaspoon turmeric powder
  • ¼ cup canola oil
  • 2.5 teaspoons ground cumin
  • salt and pepper to taste
  • 1 tablespoon flour
  • 1/2 cup soy milk


  1. Mix the flour with the milk and set aside.
  2. Shallow fry the potatoes in oil medium high heat to take on colour, then cover the pot to allow them to cook fully. Drain on absorbent paper.
  3. Heat 2 tablespoons of oil in a deep saucepan.
  4. Add the cumin and coriander and fry for a few seconds until fragrant.
  5. Add the diced tomatoes, stir until well combined, and allow to simmer until the volume reduces by about ¼, and squish the pieces of tomato until you have a smooth consistency.
  6. Add the spinach, stir until well combine, and let it cook (covered) on low heat for about 10 minutes.
  7. Add the milk/flour mixture and let this cook another four to five minutes.
  8. Add the potatoes and allow to simmer for around five minutes.
  9. Serve with Roti or Rice and ENJOY!

Happy cooking xx

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