Indian Curry

indian curry
Muk's most famous Indian curry with potatoes and spinach has won the hearts of almost every guest in our house over the years. There is basically no party where we don't offer this hearty curry! It can be eaten with Indian breads or rice.
Typical breads are nan or paratha, but we prefer roti or whole wheat tortilla at home, which does not contain ghee.
Serves: 4 / Ready in: 45 minutes


8-10 small purple potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, peeled and chopped
2 fresh serrano chilies, trimmed and chopped (with seeds)
1 tablespoon coconut oil
1 teaspoon black mustard seeds
 1 teaspoon cumin seeds
1/2 teaspoon unprocessed sea salt
1 bunch organic spinach, washed, trimmed, and cut coarsely
2 cups of filtered water
2 tablespoons of each, coriander and cumin seed, ground together (or use store-bought Indian curry powder instead)
1 teaspoon of turmeric powder
1 medium tomato, cut into small pieces
A pinch of allspice or garlic salt


In a medium saucepan over high heat, add water and a little allspice or garlic salt. Then add the potatoes and boil until they are tender but still have a bite.
In a large saucepan, heat the coconut oil over low heat and add the black mustard seeds, cumin seeds, and salt. Cover the wok and wait until the mustard seeds pop (they will jump up and may burn you if you don't cover the wok).
Then add the onions, chilies, and 1 cup of water. Increase the heat to medium and simmer for 2 minutes. Add the spinach and combine with the other ingredients. Add the curry mix and turmeric, and stir everything well. Simmer for 1-2 minutes.
 Once the potatoes are ready, drain them and keep the potato cooking water separate. Set potatoes aside.
Add the tomato and 1 cup of the potato cooking water to the saucepan, combine well and continue simmering for 5 minutes.
Add the boiled potatoes and reduce the heat to low. Simmer potato spinach curry for another 5 minutes and switch off heat. Serve the Indian curry with rice or bread.