- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 6
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1
- onion, diced
- 1 tbsp
- curry powder
- 15 mL
- 1
- yellow-fleshed potato, cut in bite-size pieces
- 1 carton
- vegetable broth
- 900 mL
- 3 cups
- loosely packed baby spinach (or coarsely chopped spinach)
- 750 mL
- 1/4 cup
- 35% cream
- 60 mL
Method
- Step 1
- Heat oil in a large saucepan over medium heat. Add onion and cook until starting to turn golden brown, about 4 min.
- Step 2
- Stir in curry powder and cook 1 min. Add potato, broth and 2 cups (500 mL) water. Bring to a boil. Reduce heat and simmer until potato is tender, 10 to 12 min. Remove from heat and stir in spinach and cream.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 recipe):
- Calories:
- 110
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Cholesterol:
- 15 mg
- Protein:
- 3 g
- Sodium:
- 500 mg