New Potato & Spinach Coconut Curry

Friday is the perfect day for a little kitchen adventure – but nothing too complicated. This comforting curry brings together tender new potatoes, fresh baby spinach, and a silky coconut sauce. It’s fragrant, summery, and completely meat-free – ideal when you want something warm, tasty, and ready in no time.

Ingredients (serves 2–3)

• 300 g (10 oz) new potatoes

• 2 handfuls baby spinach

• 1 small onion

• 1 garlic clove

• 1 tbsp curry powder or spice mix

• 200 ml (about ¾ cup) coconut milk

• 1 tbsp oil

• salt and pepper, to taste

Instructions

1. Scrub the potatoes well (you can leave the skin on) and cut into medium-sized cubes.

2. Heat the oil in a pan, add the finely chopped onion and garlic, and sauté until fragrant.

3. Stir in the curry powder, mix briefly, then add the potatoes.

4. Pour in the coconut milk and about 100 ml (scant ½ cup) of water. Season with salt and pepper. Cover and simmer for 15 minutes, or until the potatoes are tender.

5. Add the spinach and cook for 3 more minutes, until wilted.

6. For extra freshness, finish with a squeeze of lime juice and a sprinkle of fresh coriander.

💡 Blaž’s tip: To make it more filling, stir in cooked lentils or chickpeas. Serve as is, with a dollop of yogurt, or alongside crusty bread. Tastes even better the next day – perfect for lunch prep.