Friday, 10 April 2009

Slow Cooker Spinach and Potato Curry Recipe

Chef Jeenas crock pot spinach and potato curry is very aromatic and healthy.

Chef use white potatoes along with sweet potatoes, peas, green beans and of course spinach. The flavours are fantastic and it is really easy to cook.

What Chef really love about using a slow cooker is that you can use aromatic dried herbs such as methi leaves (as I have in this recipe) and they cook into a soft green delight to eat rather than a chewy dried leaf that has been cooked too quickly.

Dried herbs are fabulous for slow cookers and give a lot of flavour - especially in meat free recipes where extra flavour is sometimes needed.

Sweet potatoes, spinach , peas, herbs and spices all have great health benefits, you can enjoy healthy food just as much as any other dish.

Chef serves this spinach and potato curry with some creamy soya yogurt which was so very delicious but guilt free as well, it was also served with basmati rice and fresh bread.

Ingredients for Spinach and Potato Curry Recipe

3 small Sweet potatoes (small chunks)
4 White potatoes (big chunks)
1 cup Frozen peas
8-10 Balls Frozen spinach
2 Handfuls Green beans
400ml Water
300ml Water

2 heaped tsp Chef Jeenas Mild curry powder
1 + 1/2 tsp Paprika
2 heaped tsp Dried methi leaves
2 heaped tsp Dried coriander leaves
1 tsp Salt
1 Garlic clove (minced)
2 Tbsp Rice bran oil or other oil
2 heaped Tbsp Tomato Puree/Paste
2 tsp Freshly grated ginger

Would you like to serve some of this delicious crock pot potato and spinach curry from your kitchen table?

How to make Slow Cooker Spinach and Potato Curry Recipe

Place the white potatoes in the bottom of the slow cooker.

Place the sweet potatoes and then the green beans.

In a measuring jug add all of the spice mix ingredients.

Add enough water to form a paste then keep adding enough water up to the 400ml mark on the jug.

Pour the spice mixture all over the green beans.

Pour another 300ml of cold water over the top of the green beans.

Place the frozen peas next onto the green beans then top with the frozen spinach balls.

Place the lid onto the slow cooker and cook on high for 2 hours.

After 2 hours turn the crock pot onto the low setting and leave for another 3 hours.

Do not remove the lid whilst the spinach and potato curry cooks.

Once cooked give the curry a stir.

You can serve straight away or leave on the 'keep warm' setting until you are ready to serve it.

Serve with basmati rice and fresh yogurt.

Don't you just love the balls of cooked spinach sitting neatly on top of a freshly slow cooked curry?

Enjoy Chef Jeenas Crock Pot Spinach and Potato Curry Recipe.

What a delight to eat having a healthy serving of yogurt with a tasty vegan curry.

For more vegan recipe see my vegan recipes index pages.


Gita's Kitchen said...

The curry looks soo delicious Jeena! Such a lovely color, I am drooling over your pictures :)

Madhumathi said...

Very very delicious.I can eat this curry all day..Your curry recipes are fabulous.Thanks for sharing!

Divya Vikram said...

Looks delicious n healthy. Great step by step pics.

Cynthia said...

Oh Jeena, this looks hearty and comforting.

Ramya Vijaykumar said...

OMG, nice pictures and the curry is so perfect... all the veggies and I liked the addition of broccoli... Slow cooking oh thats should made the dish even tastier...

adam said...

I made this yesterday for dinner.
Was very good & wonderfully healthy. So much nutrition and fiber.
The beans come out wonderfully using the slow cooker. I loved the texture of them

Anonymous said...

I want to try this, but I've never heard of frozen spinach balls (I'm from California, frozen spinach comes in square packets here). Can I use fresh spinach for this recipe? If not, how much frozen spinach (in ounces or grams) should I use?

Tasha Posey said...

What are frozen spinach balls?
I put this on our menu plan for the week.
I plan on serving it without the rice for less carbs.
We look forward to trying it.
~ Tasha