Spinach, Potato & Leek Curry

This was the first curry DD ever had 🙂

From “Baby & Child Vegetarian Recipes” by Carol Timperley.  She suggests serving with naan or pitta bread and yogurt, but we just had rice.  I thought I might try chucking a tin of butter beans in it next time to give it a little more protein.

Update 31-Jan-2012:
I just made this for DD2 (9m) & she loved it.  We had it with rice & Quinoa to give it some extra protein (it contains a balanced set of essential amino acids, meaning it is a complete protein source). We ate it all between the two of us


  • 225g frozen leaf spinach (or 1 bag of fresh)
  • 1 tbsp veg oil
  • 50g leek
  • 1  clove garlic, peeled & chopped
  • 225g spuds, peeled & cubed
  • 1 tomato (skinned, seeded & finely chopped) – I just used one out of a can
  • 1tbsp natural yogurt
  •  0.25 tsp garam masala
To serve:
  • rice, quinoa, naan bread or pitta fingers
  • cup of juice (the vit C aids the iron absorbtion)


  1. cook spinach & squeeze out as much excess water as you can, then finely chop in food processor (My frozen spinach was already chopped, which creates a lot less washing up!)
  2. heat oil, add garlic & leek and fry until soft
  3. add spinach, potatoes & tomato, fry for 2min, then add yogurt & continue frying until you have a creamy consistency
  4. add a little water, cover & simmer until spuds are very tender
  5. sprinkle garam masala over it, cook for another 5min, then mash or puree as required

Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in Main Meal, Vegetarian

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