Creamy Potato Spinach Curry. Vegan, Gluten Free.

Creamy Potato Spinach Curry

Creamy Potato Spinach Curry with onions, carrots, sweet potatoes and kohlrabi. Healthy, filling, and most importantly, YUMMY!

Recipe Contributor – Nandaleelyvianne

Potatoes are a great source of vitamins C and B-6, potassium, and other minerals. When eaten with the skin, they are high in complex carbohydrates and fiber; one medium sized baked potato (with the skin) provides 25 mg of vitamin C, which is more than 25% of the RDA (recommended daily allowance). 

Many people think potatoes are fattening, but this is only true when they are fried or served with butter and rich sauces. A medium sized baked potato has between 120 and 150 calories, a small amount of protein, and almost no fat.

And although potatoes are often associated with Ireland, potatoes are native to the Andes Mountains and were first cultivated by Peruvian Indians at least 4,000 years ago. Spanish explorers introduced potatoes to Europe in the 1500s, where they became a staple food source for the poor.

Potatoes are now cultivated worldwide; in fact, they are the world’s largest and most economically important vegetable crop. For most North Americans, potatoes are a major component of their diet.

Besides the health benefits of potatoes, remember what Popeye says, “I eat my spinach because I’m strong to the finish.”

So make a big pot of this yummy and healthy creamy potato spinach curry. Your tummy will thank you!

Creamy Potato Spinach Curry. Vegan, Gluten Free.
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5 from 1 vote

Creamy Potato Spinach Curry

Creamy Potato Spinach Curry with onions, carrots, sweet potatoes and kohlrabi. Healthy, filling, and most importantly, YUMMY! Vegan, Gluten Free.
Prep Time15 mins
Cook Time35 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Curry, potatoes, Soup, Spinach
Servings: 6
Calories: 173kcal


  • 4 medium sized russet potatoes
  • 1 medium sized sweet potato
  • 1 kohlrabi
  • 1 red onion
  • 2 carrots
  • rapeseed oil
  • 2 tbsp red curry paste
  • 1 tsp salt
  • 1 tsp baharat
  • 1 tsp turmeric
  • black pepper to taste
  • vegetable broth
  • 1 package soya cream
  • 1 small bag baby spinach
  • cornstarch (if needed)


  • Dice all the vegetables and fry them for several minutes in some rapeseed oil.
  • Add the red curry paste, salt, baharat, turmeric and black pepper to taste. 
  • Add enough vegetable broth until everything is covered and let it simmer for about 20 minutes.
  • At the very end you add 1 pack of soya cream and a small bag of baby spinach. 
  • If it's not creamy enough you can thicken it with a little corn starch. 
  • Season to taste and enjoy. 


  • Nutritional information does not include the vegetable broth since there is not an exact measurement.


Calories: 173kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 464mg | Potassium: 1118mg | Fiber: 6g | Sugar: 5g | Vitamin A: 11705IU | Vitamin C: 40.4mg | Calcium: 96mg | Iron: 3.1mg

Looking for curry recipes? Try One Pan Coconut Curry or Thai Style Mango Curry.

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