As part of my now-annual January abstemiousness, I thought a potato curry might make a filling but low-calorie supper. Despite the fact that I was largely improvising with whatever I happened to have on hand, it came out rather well.

Sorry, the only shot I have is of the left-overs!

Sorry, the only shot I have is of the left-overs!


  • 500g new potatoes
  • Half head of cauliflower
  • One can chickpeas
  • Two medium onions
  • 100g low-fat natural yoghurt
  • 125g spinach
  • 500ml chicken or vegetable stock
  • Four cloves garlic
  • One thumb-sized piece of ginger
  • One green chilli
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp medium curry powder
  • 1 tsp salt
  • 1 tsp black pepper
  • Peanut oil for frying

Cut the potatoes in 2cm pieces, separate the cauliflower into florets, slice the onion and measure out the spices. Note – the spices are what I had on hand, and I’m well aware that the garam masala and curry powder contain some of the other spices, but this came out so well, I wanted to record this particular combination.

Heat the oil in a wok and gently fry the onion until soft, about 6-7 minutes. While it fries, mince the garlic, ginger and chilli, and add them to the pan once the onions soften. After about another minute, add the spices, mixing well.

Add the potatoes to the spicy onions and mix well, coating the potatoes in the spice. Then do the same with the cauliflower. Finally, add the chickpeas, including their water, and the stock and bring to the boil. Turn the heat down and simmer for 25 minutes or until the potatoes are cooked through and the sauce has reduced and thickened.

Dollop in the yoghurt and combine. Check the seasoning.

Finally add the spinach and turn down the heat. Stir the spinach into the curry, letting the heat of the mixture cook it and wilt it down.

Serves four with rice. About 300 calories per portion (curry only).

If you want it vegetarian, use vegetable stock (I used chicken stock). If you want it vegan, omit the yoghurt. This is quite a mild curry. If you want it hotter, throw in another fresh green chili or some dried chillies along with the other spices.

Oscars 2014
Oscars 2014 – 12 Years a Slave