Jerusalem artichoke & spinach curry

Name: Jerusalem artichoke & spinach curry
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 800 g Jerusalem artichokes, peeled and cut into 2-3cm chunks; 4 tbsp Vegetable oil; 1½ tsp cumin seeds; 1½ tsp black mustard seeds; 2 medium onions, finely chopped; 4 clove/s garlic, crushed; 20 g ginger, peeled and grated; 1 tsp ground turmeric; 2 tsp ground coriander; 2 pinch chilli powder; 1 tsp fine salt; 400 g can chopped tomatoes; 260 g pack spinach leaves; Rice and yogurt, to serve (optional)

Most roots and tubers pair well with curry spices. This dish is similar to saag aloo but uses Jerusalem artichokes in place of potatoes – a substitution that takes the flavour in a subtly different direction.

3.5 out of 5 stars(5) Rate this recipe

Gluten freeVeganVegetarianHealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

800g Jerusalem artichokes, peeled and cut into 2-3cm chunks
4 tbsp Vegetable oil
1½ tsp cumin seeds
1½ tsp black mustard seeds
2 medium onions, finely chopped
4 clove/s garlic, crushed
20g ginger, peeled and grated
1 tsp ground turmeric
2 tsp ground coriander
2 pinch chilli powder
1 tsp fine salt
400g can chopped tomatoes
260g pack spinach leaves
Rice and yogurt, to serve (optional)

As you peel and chop the artichokes, put them in a large saucepan of salted water. Bring to the boil, then simmer for 10-15 minutes, or until easily pierced with a sharp knife. Drain and set aside.
Put the oil in a large sauté pan over a medium heat. Add the cumin and mustard seeds and stir briefly until they start to pop. Tip in the onions; cook for 7-8 minutes until softened and starting to brown. Add the garlic and ginger and leave to soften for a couple of minutes, then add the turmeric, ground coriander, chilli powder and salt. Stir for a minute, then tip in the tomatoes, plus 1 can of water. Add the drained artichokes, cover with a lid and simmer for 10 minutes, then remove the lid and cook for a further 15 minutes. The artichokes should be soft but not falling apart and the sauce should be thick and rich.
Stir in the spinach and allow to wilt, then check the seasoning. Serve with rice and a dollop of yogurt (or dairy-free alternative), if liked.

Cook’s tip

Short on time? Use a jar of Madras spice paste instead of the spices, onion and tomatoes. Just ensure you cook the artichokes for the same amount of time, adding a splash of water if needed.

Typical values per serving when made using specific products in recipe