Low FODMAP spiced potato and spinach curry
Tender potatoes and spinach in a fragrant tomato and coconut sauce, with cumin, turmeric and fresh ginger.
- Time40 min
- LevelEasy
- Costabout £1.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes in salted water for 8 minutes until just tender, then drain.
8 min - 2
Heat the oil in a large deep pan over a medium heat. Fry the cumin seeds for 30 seconds until they sizzle.
- 3
Add the ginger, ground cumin, turmeric, coriander and chilli flakes and stir for 1 minute.
1 min - 4
Add the tomatoes, coconut milk and potatoes. Simmer for 12 minutes until the sauce is thick and the potatoes are soft.
12 min - 5
Meanwhile, cook the rice following the packet instructions.
- 6
Stir in the spinach a handful at a time until wilted, then add the lemon juice and season. Serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.