Spinach & Potato Curry with Steamed Rice (Easy One-Pot Curry Paste Method)

This recipe is an “Asian-inspired” shortcut curry: instead of building a spice blend from scratch, you bloom a good curry paste in oil, simmer potatoes until tender, then fold in spinach at the end. The result is silky, savory, and very forgiving—great for using fresh or frozen spinach and for adapting the heat level.

🍛 Quick overview

• Servings: 2 (or 3 light portions)
• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Difficulty: Easy
• Diet: Vegetarian (easily vegan)

🍚 Ingredients

For the spinach & potato curry

• 1–2 tbsp neutral oil (rapeseed/canola, sunflower, or vegetable)
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1–2 tsp grated fresh ginger (or to taste)
• 1–2 tbsp curry paste (start small; increase after tasting)
• 400–500 g potatoes, peeled and cut into 1.5–2 cm cubes
• 300–400 ml water or vegetable stock (enough to almost cover the potatoes)
• 2–3 big handfuls fresh spinach or 200–250 g frozen spinach, thawed and well squeezed
• Salt, to taste
• Optional for creaminess: 150–200 ml coconut milk
• Optional to finish: lime or lemon juice

For the steamed rice

• 180–200 g jasmine or basmati rice
• Water (for rinsing and cooking)
• Optional: a pinch of salt

🍳 Method

1. Rinse and cook the rice. Rinse the rice in cold water until the water runs almost clear. Cook in a rice cooker, or on the stovetop according to the package (as a general guide: basmati often uses about 1:1.5 rice-to-water; jasmine about 1:1.25). Keep covered to “steam-finish” for 10 minutes off the heat, then fluff.
2. Sweat the aromatics. Heat oil in a medium pot over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and ginger for 30 seconds.
3. Bloom the curry paste. Add the curry paste and stir-fry 30–60 seconds until very fragrant. If it starts sticking, splash in 1 tbsp water.
4. Simmer the potatoes. Add potato cubes, a pinch of salt, and pour in water/stock until the potatoes are nearly submerged. Bring to a simmer, cover, and cook 12–18 minutes (depending on cube size) until the potatoes are tender.
5. Add spinach. Stir in fresh spinach in batches and let it wilt (1–2 minutes). If using frozen spinach, add it and heat through.
6. Adjust the sauce. For a creamier curry, stir in coconut milk and warm gently for 2–3 minutes (avoid a hard boil). Taste and adjust with more salt and a squeeze of lime/lemon for brightness.
7. Serve. Spoon the curry over steamed rice, or serve side-by-side so the rice stays fluffy.

💡 Tips & variations

• Control the heat 🔥: Curry pastes vary a lot. Start with 1 tbsp, then add more once the potatoes are cooked and the sauce has come together.
• Make it richer: Coconut milk adds sweetness and body. For a lighter bowl, skip it and reduce the sauce uncovered for a few minutes instead.
• Want more protein? Add firm tofu cubes, chickpeas, or cooked lentils in the last 5 minutes so they heat through without falling apart.
• Fresh vs frozen spinach: Frozen spinach works beautifully—just squeeze out excess water so the curry doesn’t turn thin.
• Fix a too-thin sauce: Simmer uncovered 3–6 minutes. Fix a too-thick sauce by adding a splash of hot water/stock.

🥣 Serving & storage

• Serve with: steamed jasmine or basmati rice, plus a simple cucumber salad or quick pickles for contrast.
• Storage: Keep in the fridge up to 3 days. The sauce will thicken as it cools—loosen with a little water when reheating.
• Reheating: Warm gently on the stove or in the microwave until piping hot.

❓ FAQ

Is this dish Thai or Indian?

It’s best described as curry-paste curry: the technique is Thai-style (bloom paste in oil), but you can steer the flavor depending on the paste you choose.

Can I cook the potatoes faster?

Yes—cut them smaller, or parboil/steam the cubes for 5–7 minutes before adding them to the pot.

Can I blend the curry?

If you like a smoother, “saag-like” texture, briefly blend part of the sauce (or mash a few potato cubes in the pot) to thicken naturally.

🛒 Our picks (curry paste ideas)

• Lobo Panang curry paste 50 g – naturally creamy and aromatic; great if you plan to add coconut milk.
• AHG Paste Vindaloo Curry 50 g – bold and spicy; start with a smaller amount and build up.
• AHG Paste Rendang kari 50 g – deeper, roasted notes that pair well with potatoes for a more robust curry.

Related category

Browse more options in Kari pastes to find the heat level and flavor profile you like.