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Zesty potato and spinach curry

Omg, I haven’t made this curry in years. The joy when I achieved the familiar flavour was priceless. Do yourself a favor and try this curry! It comes together in about 35-40 minutes, and is insanely delicious. Zesty, fresh, creamy, and so flavorful! It’s a combination made in heaven!


🍽 Serves 3-4 🕘 35-40 minutes Difficulty: Beginner



  • 1 tsp of oil of your choice, I used rapeseed oil

  • 1 ½ Tbsp of grated ginger

  • Zest from 1 lemon

  • 4 garlic cloves

  • 1 Tbsp curry powder, mild

  • 4-5 medium potatoes

  • 1 can of coconut cream

  • 1 can/ 1 ½ cups of cooked and drained butter beans

  • ¾ cup of water

  • 2 cups of spinach

  • Salt to taste

  • Rice to serve and coriander/cilantro to garnish.



  1. Prepare the ingredients. Peel the potatoes and cut them into 1-2 cm cubes. Chop spinach if needed. Zest the lemon, grate the ginger and garlic.

  2. Place the potatoes in a pot, cover with filtered water, add salt to your preference, and boil the potatoes until tender.

  3. In a large pan, warm the oil to medium heat. Add lemon zest, grated garlic and ginger, curry powder, and a pinch of salt. Sauté stirring frequently for approx. 3-4 minutes. Add ½ can of coconut cream and bring to a boil. Simmer for a few minutes to let the flavors combine.

  4. Add potatoes, beans, water, and the remaining coconut cream. Bring to a boil, reduce the heat to low. Add spinach and simmer until wilted. Add salt to taste.

  5. Serve with rice and garnish with coriander/cilantro.

  6. Enjoy!


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