This is one of those recipes you pull out of thin air one night when the fridge and pantry is bare, it’s well past 8:00, and you just can’t be bothered any more.

Luckily, this one worked and became a hit in our house.  You can easily adapt it to feed more than 2 people by doubling the quantities but in actual fact, it probably would have fed 4 people happily if I weren’t 8 months pregnant.

Creamy Potato & Spinach Curry
Serves 2
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  1. 4 medium potatoes: peeled and cut into large chunks
  2. 1 brown onion: finely sliced
  3. 2 carrots: grated
  4. 2 tablespoons curry powder: store bought, or your own mix
  5. 1 teaspoon garlic: minced
  6. 1 teaspoon chilli: finely chopped
  7. 125 grams cream cheese
  8. 2 cups baby spinach: finely chopped
  1. Heat a small amount of oil in a deep saucepan over a medium heat.
  2. Fry off the onion, carrots, curry powder, garlic and chilli until aromatic and soft, constantly stirring.
  3. Add the potato and stir to combine.
  4. Add enough water to just cover all the ingredients, and leave it to boil.
  5. Boil until the potatoes are nice and soft.
  6. Remove the saucepan from the heat and stir in the cream cheese and baby spinach.
  7. Season with salt to taste and serve on a bed of steamed rice.
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