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Pea, Potato & Spinach Curry

We often like to serve this as a simple side with meat or chicken curries but it also makes a substantial vegetarian meal served with crispy poppadoms, rice, Indian pickles or chutney and Greek-style yoghurt flavoured with a little chopped mint, lemon juice and a pinch of salt.

Prep Time

10 mins

Cook Time

20 mins



Quick & Easy







Found in "Essential Volume One: Best-Ever Meals for Busy Lives"


6 large potatoes, peeled and cut into bite-size chunks

3 tbsp neutral oil

1 tbsp cumin seeds

2 tsp mustard seeds

1 tsp fennel seeds, coarsely chopped

2 onions, thinly sliced

2 cloves garlic, crushed

1 tsp ground turmeric

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp chilli flakes

2 cups peas, defrosted if frozen

4 handfuls baby spinach

2 tbsp lemon juice

2 tbsp coriander leaves


Boil potatoes in lightly salted water until just tender. Drain thoroughly and cool.

While the potatoes are cooking, heat oil in a large pot and fry the cumin, mustard and fennel seeds until they start to pop.

Add the onions, garlic, turmeric, salt, pepper and chilli flakes and cook gently until the onion is soft but not brown (about 8 minutes).

Transfer to a bowl and set aside.

Add potatoes and cook over high heat until they start to brown.

Return onion mixture to the pan along with the peas and most of the spinach and cook for a further 2 minutes to heat through.

Taste for seasoning and stir through lemon juice, remaining spinach and coriander before serving with a minty yoghurt dressing or raita, poppadoms and rice, if desired.


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