Simple Potato-Spinach Curry Recipe- Vegan and Gluten Free

I do love Indian food, even though I am 100% sure I massacre the cooking methods. Indian food (as well as many many other international cuisines) lends itself to a meatless lifestyle pretty effortlessly. I do like trying simple curries at home and seeing what I can put together that’s easy and doesn’t make me have to hunt for ingredients. This one is really simple and shouldn’t make you have to hunt for anything exotic- though sometimes that hunt is sure worth it! It is hard though when you have a headache and several kids in the grocery store. My friend Trisha sells  young living essential oils and they are amazing for helping with headaches but I don’t have any at my house right now which stinks so I wasn’t able to search out the really exotic ingredients. 

The potatoes, spinach, and red lentils will give you plenty of fiber and important nutrients, making this a very healthful dish. It comes together pretty quickly and is *almost* a one-pot meal. I cooked the lentils on the side, since I wasn’t able to get my usual brand of lentils and the one I did buy recommended cooking it for 45 minutes (!!!). This seems a little crazy since red lentils cook fast and tend to melt into the dish you make with them, so I was a little worried I’d bought some mutant lentils. No worries, however; they cooked just fine, and I could have probably added them at the same time as the coconut milk and simply added two cups of water along with it to ensure they cooked, and next time that’s what I’ll do. Can’t be too cautious about STRANGE LENTILS!!!

I also want to put in a plug for the single most useful cooking device I own, the Presto 16″ Electric Skillet. I honestly don’t know how I managed without this brilliant little device, and it was absolutely perfect for making this curry without any added oil for sautéing the potato, garlic and onion. LOVE IT.

Ingredients:
2 pounds yellow potatoes, diced
1 small yellow onion, diced fine (I use my mini food processor)
2-4 T diced garlic
4 T curry powder
2 t cumin
1 can regular coconut milk
1 can light coconut milk
2 cups lentils (dry) cooked in 5 cups of water and drained
10-12 oz baby spinach, washed and drained
Fresh cilantro to garnish
Salt to taste

Add chopped potatoes, onion, and garlic to a non-stick skillet on medium. Sautee in a little water or in a little oil for about 5 minutes.

Stir in the curry powder and cumin. Add about 1/2 cup more water, cover tightly, and steam for about 10 minutes, adding water if necessary.

Uncover, and add both cans of coconut milk and the cooked lentils. Stir thoroughly, reduce to a simmer, and cook until potatoes are tender (approx. 10 minutes).

Once potatoes are tender, add the spinach to the top of the curry and cover, allowing the spinach to wilt. Stir the spinach into the curry and let it cook thoroughly, about another 5 minutes. Add salt as needed.

Serve over a brown basmati rice, or alongside some naan bread for dunking and scooping. Sprinkle liberally with diced fresh cilantro and enjoy!

Serves 6-8

Print Recipe

5 from 3 votes

Potato-Spinach Curry - Vegan and Gluten Free

Author: Generations of Savings

Ingredients

• Ingredients:
• 2 pounds yellow potatoes diced
• 1 small yellow onion diced fine (I use my mini food processor)
• 2-4 T diced garlic
• 4 T curry powder
• 2 t cumin
• 1 can regular coconut milk
• 1 can light coconut milk
• 2 cups lentils dry cooked in 5 cups of water and drained
• 10-12 oz baby spinach washed and drained
• Fresh cilantro to garnish
• Salt to taste

Instructions

• Add chopped potatoes, onion, and garlic to a non-stick skillet on medium. Sautee in a little water or in a little oil for about 5 minutes.
• Stir in the curry powder and cumin.
• Add about 1/2 cup more water, cover tightly, and steam for about 10 minutes, adding water if necessary.
• Uncover, and add both cans of coconut milk and the cooked lentils.
• Stir thoroughly, reduce to a simmer, and cook until potatoes are tender (approx. 10 minutes).
• Once potatoes are tender, add the spinach to the top of the curry and cover, allowing the spinach to wilt.
• Stir the spinach into the curry and let it cook thoroughly, about another 5 minutes.
• Add salt as needed.
• Serve over a brown basmati rice, or alongside some naan bread for dunking and scooping. Sprinkle liberally with diced fresh cilantro and enjoy!
• Serves 6-8

Author: Amy

Amy is a homeschooling mom of two teens that just relocated to a small neighborhood close to downtown Birmingham, AL. She enjoys gardening, travel, crochet, embroidery, and exploring a more urban lifestyle. To contact Generations of Savings for sponsorship, reviews, giveaways, press trips, or general information please email [email protected] View all posts by Amy