Spinach and Potato Curry

Spinach and Potato Curry

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This curry is cost effective to make and tastes great. Try it inside half a scooped out bread loaf known as a "bunny chow".

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 30 ml Oil
  • 1 Onion, sliced
  • 250 g Potatoes, quartered
  • 5 ml Robertsons Cumin
  • 2 Chilies, seeded and chopped
  • 2 ml Robertsons Ginger
  • 2 Tomatoes, chopped
  • 300 ml Water
  • 1 sachet KNORR Mild Durban Curry Dry Cook-In-Sauce
  • 1 kg Spinach, roughly chopped


  • Heat oil in a frying pan and sautè onion in oil until it softens then add the chillies and spices and fry to release the flavour and aroma
  • Add potatoes, tomatoes, water and KNORR Mild Durban Curry Dry Cook-In-Sauce sachet.
  • Bring to the boil then simmer for 10 minutes.
  • Add spinach and cover, cooking for 2 minutes, simmer over low heat for a further 20 minutes.
  • Serve with roti or as a bunny chow.