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Spinach, Potato, Pea & Brinjal Mild Curry

Spinach, Potato, Pea & Brinjal Mild Curry

Author: By Kasia Yoko
Date: 2026-06-26

A green winter warmer that's as good for your soul as it is for your body. Five a day? Consider it done, deliciously.

Serves 4

Ingredients:

3 medium potatoes, peeled and cubed

1 medium brinjal (eggplant), cubed

3 cups fresh spinach, roughly chopped

1 cup fresh if possible or frozen peas

1 medium onion, finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

400g chopped tomatoes

400ml coconut milk

2 tbsp mild curry powder

1 tsp ground cumin

1/2 tsp turmeric

2 tbsp olive oil or coconut oil

Salt and pepper to taste

Fresh coriander to serve

Method:

Step 1 Salt the brinjal. Toss your cubed brinjal in a little salt and leave it in a colander for 10 minutes this draws out any bitterness. Give it a quick rinse and pat dry. Trust the process!

Step 2 Soften the aromatics. Heat the oil in a large pot over medium heat. Add the onion and cook until soft and golden. Add the garlic and ginger and stir for another minute until fragrant. Your kitchen should be smelling incredible right about now.

Step 3 Bloom the spices. Add the curry powder, cumin, and turmeric to the pot. Stir everything together for about 1 minute so the spices cook in the oil and really wake up. This step is the secret to a curry that tastes like it took all day.

Step 4 Build the base. Add the tinned tomatoes and coconut milk, stir well, then add the potatoes and brinjal. Bring to a gentle simmer.

Step 5 Simmer until tender. Cover and cook for 20-25 minutes, stirring occasionally, until the potatoes and brinjal are completely tender. Season with salt and pepper to taste.

Step 6 Add the greens. Stir in the peas and spinach. Cook for 3-4 minutes until the spinach has wilted and the peas are bright and tender. Don't overcook you want that gorgeous green colour!

Step 7 Serve and celebrate. Ladle into bowls and scatter over fresh coriander. Serve with warm roti, fluffy basmati rice, or crusty bread. Dinner is done and it counts as five a day. You're basically a wellness guru.

A Note From Kasia: This curry is everything a winter meal should be: warming, vibrant, and stupidly easy. But here's the thing a recipe is only as good as what goes into it. Those beautiful vegetables on your plate? Find out where they came from.

A recent US study found that health-conscious people gym-goers, salad-lovers, the works were developing serious illnesses because their "healthy" produce was being sprayed with carcinogenic chemicals. All those good habits, quietly undone by not asking the right questions.

So before you shop, ask your grocer or farmer: How was this grown? What was sprayed on it? Choose locally sourced, organically grown produce whenever you can. Visit your nearest farmers' market, join a veggie box scheme, or grow a pot of herbs on your windowsill. Every small choice adds up.

Eating your five a day is non-negotiable but knowing who grew your five a day? That's the real power move.