Gluten and Dairy Free Potato and Spinach Curry

serves / makes 4-6 people
20 prep time
20 mins cooking time


I absolutely love curry, it is one of my favourite dinners and I love eating out in great Indian restaurants. I thought I would have a go at making a potato curry as I have had a few requests to upload some more gluten and dairy free vegetarian recipes.

Don’t be put off by the length of the ingredients list, a lot of them are store cupboard basics like chopped tomatoes.

This recipe would be great served with my recipe for gluten and dairy free naan breads.




  • 4 medium sized potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 3 teaspoons cumin seeds
  • 3 tablespoons curry powder
  • 3 tablespoons garam masala
  • 2 teaspoons ground ginger
  • 2 x 400g tins chopped tomatoes
  • 6 tablespoons frozen peas
  • 6 balls frozen spinach
  • 400ml can coconut milk
  • 1 teaspoon sugar
  • salt and pepper for seasoning


Potato Curry

  1. Place the potato in a large pan of salted water
  2. Bring to the boil and cook for 15 minutes or until tender
  3. Drain away the water and then return the pan to the heat for a couple of minutes to dry the potatoes
  4. In a large pan heat the olive oil over a medium heat
  5. Saute the onions, garlic, peppers and ginger for 5 minutes
  6. Stir in the spinach balls, cumin seeds, curry powder, garam masala, sugar and season with salt and pepper
  7. Stir in the chopped tomatoes, peas and coconut milk
  8. Bring tot he boil and simmer for 10 minutes
  9. Add in the potatoes
  10. Serve with gluten free naan breads

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