Ashoka Spinach curry with potatoes and steamed rice 250g

✨ Mild spinach and potato curry with basmati rice for an easy, satisfying meal

This Ashoka ready meal pairs a gentle spinach curry with tender potatoes and fluffy basmati rice. The flavour is mild and comforting—great when you want something warming without too much heat.

Ideal for quick lunches, weeknight dinners, or a no-fuss meal at work: simply heat and serve. Add a squeeze of lemon, a spoon of yoghurt, or a few pickles on the side to brighten the curry and make it feel freshly cooked.

✅ Key features

• Balanced, mild curry flavour that suits spice-sensitive eaters and families
• Complete meal in one pack—curry and rice together, no extra cooking needed
• Spinach-based curry gives a savoury, comforting taste that feels lighter than many creamy curries
• Easy to customise: finish with fresh coriander, chilli, or a pat of butter/ghee for extra richness
• Works well as a quick base—add chickpeas or cooked chicken if you want a bigger portion

🍽️ How to use

• Serve with naan, chapati, or poppadoms for extra crunch and dipping
• Top with thinly sliced red onion, cucumber, or a simple tomato salad for freshness
• Add a little garam masala or cumin at the end if you like a warmer spice aroma
• Make it a fuller plate with a side of mango chutney or Indian-style pickle for sweet-sour contrast

👩‍🍳 Try our original recipes

• Spinach & Potato Curry with Steamed Rice (Easy One-Pot Curry Paste Method)
  This spinach and potato curry is a comforting, meat-free dinner built around a simple curry paste base.
• Nyonya (Nonya) Curry Recipe: Creamy Peranakan Curry with Coconut Milk
  Nyonya curry is a bold, coconut-rich curry from Peranakan (Straits Chinese) kitchens, where Chinese techniques meet Malay spices.
• Thai Yellow Curry with Nam Prik Kaeng (Creamy Coconut Chicken Curry)
  This Thai-style yellow curry is comforting, fragrant, and weeknight-friendly: rich coconut milk, tender chicken, and just enough heat from Nam Prik Kaeng curry paste.

🧾 Ingredients

Spinach curry with potatoes 60% (spinach 16%, potatoes 16%, onion, tomatoes, water, sunflower oil, coconut milk, garlic, ginger, salt, green chilli paste, chickpea flour, sugar, coriander powder, ground Roman cumin, whole Roman cumin, spices, dried fenugreek leaves, mustard, turmeric), steamed rice 40% (water, basmati rice 19%, sunflower oil, salt.

🧾 Allergens

Mustard

🧾 Nutrition facts

100 g

Energy value 546 kJ / 131 kcal

Fat 4,0 g of which saturated 0,6 g

Carbohydrates 20 g of which sugars 0.8 g

Protein 2,7 g

Salt 0,63 g

🧾 Recipe

of preparation : Make a small indentation in the top of the bag. Place the bag vertically in the microwave and heat on high power for 1.5 minutes. Remove from the appliance and let stand for 1 minute. Alternatively, empty the contents of the bag into a suitable container and heat on high power for 1,5 minutes. On the stove: Empty the contents of the bag into a saucepan and heat gently. Do not boil to avoid suppressing delicate flavours. Stir and serve. Alternatively, place the unopened bag in boiling water for 3-5 minutes. Open and serve.

✨ Final touch

Did you know spinach-based Indian curries are often called “saag,” and they’re commonly paired with potatoes or paneer to make a naturally satisfying, mild dish