5 Simple Ingredients for a Delicious, Homestyle Dinner Tonight!

After relocating from Washington, D.C., to Italy, I quickly realized how much I depended on the familiar spices of my childhood to cook. My initial grocery trips in Rome included buying curry powder, a spice not typically used by my mother, but it helped fill the void of the flavors I missed. Though it wasn’t a perfect substitute, it brought a comforting touch of home to my new surroundings.

This potato and spinach curry embodies both nostalgia and practicality. The potatoes provide a comforting base, echoing my mother’s belief that “potatoes alone can make a meal.” The addition of creamy coconut milk enriches the dish, and the inclusion of frozen spinach at the end adds a convenient way to incorporate greens, rounding out the meal beautifully. 

Selecting the Right Potatoes for Your Curry

I prefer using baby potatoes in this curry because their small size soaks up the savory sauce well, and they maintain a tender texture without disintegrating. You might also consider using Yukon Golds for their creamy texture, red potatoes for a denser bite, or russets for a softer feel. Feel free to experiment with these options!

If using larger potatoes, peel and chop them into one-inch pieces to ensure they cook uniformly. Adjust cooking times accordingly, and test for doneness by piercing them with a fork or knife.

Exploring the Greens

I use bagged frozen spinach, which is not compacted into a block like some frozen vegetables. This loose form is easier to pour and mix. Opt for the cut-leaf variety if available, as chopped spinach can be too watery and fibrous. Alternatively, consider using frozen kale as a robust substitute. 

If you prefer fresh greens, substitute with 1 pound of fresh spinach or kale. Add it at the end as with the frozen spinach, and stir until wilted. For fresh kale, remember to remove the tough stems, chop the leaves, and cook a bit longer to soften. 

Crafting My 5-Ingredient Curried Potatoes with Spinach

To serve four, you will need:

• 3 tablespoons vegetable oil
• 1/2 small yellow onion, thinly sliced
• 2 teaspoons curry powder
• 1 1/2 pounds baby potatoes, halved
• 1 (13.5-ounce) can coconut milk
• 1 cup water
• 1 teaspoon salt, plus more to taste
• 1 (10-ounce) bag frozen spinach (preferably cut-leaf style)

Start by heating the oil in a large skillet over medium heat. Add the onions and sauté until they begin to brown at the edges, about 5 to 7 minutes. Mix in the curry powder and cook briefly to release the flavors, but be mindful not to burn the spices. Then add the potatoes, stirring to coat them evenly with the spiced onions.

Add the coconut milk and water, season with salt, and bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low, partially cover the skillet, and let it cook until the potatoes are fork-tender, about 15 to 20 minutes.

Mix in the frozen spinach and raise the heat to medium. Cook until the spinach is thoroughly warmed, around 5 minutes. Season the curry to taste with additional salt if necessary.

Keep leftovers in a sealed container in the refrigerator for up to four days. For reheating, warm it on the stove over low heat or in the microwave, stirring occasionally. Add a little water if needed to thin the sauce.

Simple Modifications for Your Curry

This curry is incredibly versatile! Here are some of my favorite customizations:

• Add 1 teaspoon of cumin seeds or nigella seeds with the curry powder for a deeper flavor.
• To introduce some heat, include 1/2 teaspoon of ground cayenne or red pepper flakes, or a finely chopped Thai bird chili.
• Include 2 cups of sliced carrots with the potatoes to soften during cooking.
• Mix in 1/2 cup of frozen peas during the last few minutes of cooking, right before adding the spinach.
• Add 2 cups of small cauliflower florets about halfway through the cooking to ensure they are tender yet firm. Adding them too early could result in a mushy texture.
• For an extra protein boost, toss in a can of chickpeas—they absorb the curry flavors wonderfully.

Best Ways to Serve This Curry

Serve this curry as a main dish alongside basmati rice, naan, or couscous for a hearty meal. For added creaminess and a burst of flavor, top it with a spoonful of yogurt or a squeeze of lime. Personally, I love pairing it with a South Asian-style lime pickle. While combining potatoes and rice might seem unusual, it’s a common practice in Pakistani and Persian cuisines, where they complement each other perfectly in many dishes. Give it a try—I’m confident you’ll appreciate the combination!