Dinner for 4

Potato Spinach Curry

Name: Potato Spinach Curry
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 onion; 2 clove garlic; 1 1/2 vegetable bouillon cube; 3 tbsp roti masala spice mix; 3 potato; 1 carrot; 1 cup cooked chickpeas; 1 cup canned crushed tomatoes; 1 cup water; 1 cup canned full-fat coconut milk; 2 cup spinach; 1 cup frozen green peas; 2 tsp vegetable oil; 2 clove garlic; 2 large soft flour tortilla

Potatoes, chickpeas, vegetables, tomatoes, coconut milk, and spices simmer together before spinach and peas finish the curry.

$1.65per serving $

35 minstart to table

4servings

Indian Vegetarian Vegan Dairy-free Budget Family Dinners

Ingredients

1 tbsp vegetable oil
1 onion
2 clove garlic
1 1/2 vegetable bouillon cube
3 tbsp roti masala spice mix
3 potato
1 carrot
1 cup cooked chickpeas
1 cup canned crushed tomatoes
1 cup water
1 cup canned full-fat coconut milk
2 cup spinach
1 cup frozen green peas
2 tsp vegetable oil
2 clove garlic
2 large soft flour tortilla

Steps

Heat the vegetable oil in a large pot over medium heat.
Cook the onion and garlic for 5 minutes.
Stir in the bouillon, roti masala, potatoes, and carrot for 1 minute.
Add the chickpeas, crushed tomatoes, water, and coconut milk, then simmer for 14 minutes.
Stir in the peas and cook for 7 minutes, until the potatoes are tender.
Fold in the spinach and cook for 2 minutes.
Warm the tortillas in a dry skillet for 1 minute and serve with the curry.

Main ingredient on sale this week? See what to make with canned beans on sale.