Curried Potatoes Recipe (5 Ingredients)

When I moved away from home in Washington, D.C. and found myself living in Italy, I realized how much I relied on the spices I grew up with in my cooking. After my first few days in Rome, I ended up going to the local supermarket and buying curry powder, which was easy to find. While it wasn’t something I had seen in my Ami’s (mom’s) repertoire, it became a stand-in for the spices I missed. Curry powder wasn’t a perfect match, but it gave me a sense of comfort and familiarity during a time when everything else felt new.

This potato and spinach curry is a reflection of that blend of nostalgia and practicality. Potatoes make it comforting (and simple!) and bring to mind something my mother always said: “If you have potatoes, you have a meal.” A can of creamy coconut milk adds richness, and I stir in frozen spinach at the end—it’s an easy way to add greens and makes the dish feel complete. 

Choosing the Potatoes for This Curry

For this curry, I prefer using baby potatoes. Their small size absorbs the curry’s rich flavors, and their smooth texture keeps them tender without falling apart. You can also use chopped Yukon Golds for a creamy consistency, red potatoes for a firmer, more waxy texture, or russets for a creamier dish. Feel free to experiment! 

If you decide to use larger potatoes, peel and cut them into 1-inch chunks so they cook evenly. Then, keep an eye on the cooking time, as that will vary from the baby potatoes. You’ll know they’re done when you can pierce them easily with a knife or fork.

All About the Greens

My recipe calls for bagged frozen spinach, which is different from the neat little boxes you see in the frozen food section. Since the spinach is loose, it’s easier to pour out and measure what you need and to stir it into recipes, versus dealing with an icy brick. If you can, I’d recommend you get the frozen cut-leaf variety—chopped spinach can be stringy and watery, and believe me, you don’t want a green and watery curry! If you prefer, you can also use frozen kale instead of spinach. 

If you’re going the fresh greens route, substitute frozen with 1 pound of spinach or kale. Add it at the end, just like you would with the frozen spinach, and stir until it wilts. If you’re using fresh kale, be sure to remove the tough stems, chop the leaves, and cook it for a few extra minutes until it’s tender. 

How to Make My 5-Ingredient Curried Potatoes with Spinach

To make four servings, you’ll need:

• 3 tablespoons vegetable oil
• 1/2 small yellow onion, thinly sliced
• 2 teaspoons curry powder
• 1 1/2 pounds baby potatoes, halved
• 1 (13.5-ounce) can coconut milk
• 1 cup water
• 1 teaspoon salt, plus more to taste
• 1 (10-ounce) bag frozen spinach (preferably cut-leaf style)

Heat the oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring often, until the edges of the onions start to turn golden, 5 to 7 minutes. Stir in the curry powder and cook for about 30 seconds, being careful to avoid scorching. Add the potatoes and stir to coat them in the onions and spices. 

Pour in the coconut milk and water, then season with the salt. Bring the mixture to a gentle boil over medium-high heat, then turn the heat down to medium-low, covering the pan partially with a lid. Cook until the potatoes are tender, 15 to 20 minutes. Check the potatoes by piercing them with a knife or fork. They should feel tender and easily pierced without breaking apart.

Stir in the frozen spinach and increase the heat to medium. Let it cook until the spinach is heated through, about 5 minutes. Taste the curry and season with additional salt, if needed.

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm on the stove over low heat, stirring occasionally, or in the microwave. Add a bit of water (1/4 to 1/2 cup) to loosen the sauce as needed.

Easy Recipe Tweaks

This is such an adaptable curry! Here are a few of my favorite ways to change it up:

• Add 1 teaspoon of cumin seeds or nigella seeds along with the curry powder to add depth of flavor.
• For a kick of heat, add 1/2 teaspoon ground cayenne or red pepper flakes, or a finely chopped Thai bird chile.
• Add 2 cups of sliced carrots along with the potatoes so they soften as they simmer.
• Stir in 1/2 cup of frozen peas in the last 3 to 4 minutes of cooking, just before adding the spinach.
• Add 2 cups of small cauliflower florets about 10 minutes into the simmering time so they become tender but still hold their shape. (If you add them in too early, they will turn to mush.)
• For a boost of protein, add a can of chickpeas—they soak up the curry beautifully. 

How To Serve This Curry

You can serve this curry as a main with basmati rice, naan, or couscous for a complete meal. You can also add a dollop of yogurt or a squeeze of lime for extra creaminess and pop of brightness. I personally love it with a South Asian-style lime pickle. You might think it’s unusual to have potatoes with rice, but in my culture (Pakistani and Persian), it’s actually a very common combination—potatoes and rice go hand-in-hand in many dishes. Try it, I’m sure you’ll love the pairing!