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Meera Sodha’s vegan recipe for Pakistani-style potato and spinach curry offers a rich, comforting dish that beautifully marries traditional South Asian flavors with plant-based ingredients. This hearty curry features tender potatoes simmered in a spicy, tangy spinach and tomato sauce, making it a perfect addition to any vegan meal plan or plant-based lifestyle.
Why This Curry Stands Out
This dish is inspired by a traditional Pakistani curry, known for its simplicity and depth of flavor. Using frozen spinach not only makes it cost-effective but also ensures a consistent texture and taste. The combination of spices like cumin, coriander, and turmeric infuses the potatoes and spinach with a warm, aromatic profile, while the addition of lemon juice at the end brightens the dish, balancing the richness of the curry.
Ingredients You’ll Need
- 120ml rapeseed oil (e.g., Mr Organic)
- 1 tsp black mustard seeds (buy online)
- 1 tsp cumin seeds
- 2 brown onions, peeled and finely chopped
- 6 garlic cloves, peeled and minced (shop garlic)
- 3cm piece fresh ginger, peeled and grated
- 1–2 green finger chillies, finely chopped
- 200g tomatoes, chopped (or 200g tinned chopped tomatoes)
- 1½ tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp ground Kashmiri chilli
- 2 tsp fine sea salt
- 450g Maris Piper potatoes, peeled, halved, and cut into 1½cm-thick slices (buy potatoes)
- 1kg frozen whole leaf spinach, defrosted
- 1 lemon, squeezed (to get 2–3 tsp juice) (lemons online)
- Basmati rice, to serve (basmati rice)
For a full list of kitchen essentials and spices to make this recipe, visit our store.
Step-by-Step Cooking Instructions
- Prepare the Base:
- Heat the rapeseed oil in a large, deep pan over medium heat until very hot.
- Add the black mustard and cumin seeds, allowing them to fizz and crackle for up to a minute.
- Add the chopped onions and cook for about 8 minutes until soft and golden.
- Stir in the minced garlic, grated ginger, and chopped green chillies, cooking for an additional 3 minutes until the raw garlic smell disappears.
- Incorporate the Tomatoes and Spices:
- Add the chopped tomatoes along with ground cumin, coriander, turmeric, Kashmiri chilli, and sea salt.
- Cook for about 5 minutes until the oil separates from the tomato mixture.
- Add the Potatoes and Spinach:
- Introduce the sliced potatoes and defrosted spinach to the pan.
- Pour in 200ml of just-boiled water, stir to combine, and cover the pan with a lid.
- Let it cook for about 15 minutes, stirring every 5 minutes.
- Simmer to Desired Consistency:
- Remove the lid and continue to cook for an additional 15–20 minutes until the liquid has reduced, leaving a thick curry with tender potatoes.
- Finish and Serve:
- Stir in the lemon juice, adjusting to taste.
- Serve hot with basmati rice or fresh naan bread for a complete meal.
Nutritional Benefits
This curry is not only delicious but also packed with nutrients:
- Potatoes: Provide energy with healthy carbohydrates (learn more).
- Spinach: Rich in iron, vitamins A and C, and antioxidants (health benefits).
- Spices: Turmeric and cumin offer anti-inflammatory properties (spice benefits).
- Lemon Juice: Adds vitamin C and enhances iron absorption from spinach.
This combination creates a balanced dish that supports overall health and wellbeing.
Tips for Perfecting the Curry
- Spice Adjustments: Adjust the level of Kashmiri chilli to suit your taste.
- Potato Variety: Maris Piper potatoes are ideal due to their texture, but other waxy potatoes can also be used.
- Storage: Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
For more vegan curry recipes, check our dedicated collection.
Where to Find Ingredients
For authentic spices and ingredients, visit local Asian grocery stores or shop online. Trusted brands like Fudco and Jalpur Millers offer quality products that elevate your cooking experience. You can also explore our premium spice kits for convenience.
Serving Suggestions
This curry pairs wonderfully with basmati rice, naan, or roti. For a complete meal, serve alongside a fresh cucumber raita or a simple salad to balance the rich flavors. Consider garnishing with fresh coriander for added aroma and presentation.
Final Thoughts
Meera Sodha’s vegan Pakistani-style potato and spinach curry is a testament to the richness of South Asian vegetarian cuisine. Its blend of spices and wholesome ingredients offers a comforting and satisfying meal suitable for any occasion. Whether you’re a seasoned vegan or exploring plant-based options, this dish is sure to become a favorite in your culinary repertoire.
For more recipes and culinary inspiration, visit our homepage or browse our product range for all ingredients needed to create this delicious curry.
