Meera Sodha’s vegan recipe for Pakistani-style potato and spinach curry | The new vegan

A thick vegetable curry with tender potatoes that yield into a warming, spicy spinach and tomato sauce

I took a hiatus from this column to do what the Italians call “dolce far niente” (the sweet art of doing nothing), and in that time, without having to write new recipes, I was able to eat and cook selfishly, following my own desires. These took me to a little Pakistani curry shop, where I found a potato and spinach curry I could easily eat every day for the rest of my life. The potatoes were salty and fudgy, much like in a Spanish tortilla, and the spinach was an oily emerald tangle, having given up all hope of freshness. It wasn’t innovative (or even very pretty), but it hit the spot so perfectly, I nearly shouted, “Bingo!”

UK readers: click to buy these ingredients from Ocado

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