Spinach and potato curry

This low calorie vegetarian spinach and potato curry recipe is the ultimate healthy comfort food and has an easy gluten free option.

Serves: 4

Time to make: 45 mins

Ingredients

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1 teaspoon ground coriandercilantroX
1 piece of fresh ginger (optional)
1 stick lemongrass, chopped
2 cloves garlic, chopped finely
1 tablespoon oil
275ml Trident Lite coconut milk
450g potatoes, diced
2 tablespoons salt-reduced soy sauce
1 teaspoon sugar
1 tablespoon curry powder
1 cup liquid salt-reduced vegetable stock plus 1 cup water
4 shallots, halved then quartered
1 ½ cups mushrooms, sliced
1 cup basmati rice
250g baby spinach

Instructions

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1 Make a paste by blending coriander, ginger (if using), lemongrass and garlic together to form a paste by using a stick blender or processor.

2 In a non-stick pan heat oil and stir in paste. Add coconut milk and stir for 1 minute. Add potatoes, soy sauce, sugar and curry powder. Stir well then bring to the boil. Add vegetable stock and water. Return to a boil.

3 Add quartered shallots and mushrooms. Simmer for 15 minutes or until potatoes are tender. Meanwhile, cook the rice.

4 Add spinach and cook for 3 more minutes. Serve curry with rice.

Serving suggestion

Garnish with fresh coriander and a spoonful of low-fat plain yoghurt.

Variations

Make it gluten free: Check ground spices are gluten free and use gluten-free soy sauce and stock.

Nutrition Info (per serve)

Calories 406 cal

Kilojoules 1700 kJ

Protein 9 g

Total fat 9 g

Saturated fat 5 g

Carbohydrates 70 g

Sugar 9 g

Dietary fibre 5 g

Sodium 640 mg

Calcium 80 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.