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Making Thyme Kitchen | Potato and Spinach Curry
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Potato and Spinach Curry


Roasted russet potatoes, fresh spinach, onion, lite coconut milk, galangal, coriander, lemon zest, tumeric, red curry paste and our vegetable stock, are simmered together in this vegan curry. Heat on stove-top and serve as is or over rice.


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Keep refrigerated or frozen. Thaw before cooking.


Place curry in sauce pan and heat over medium until desired temperature. Can be microwaved. Serve alone or over rice.



Fresh spinach, russett potatoes, onion, lite coconut milk, our vegetable stock, garlic, galangal, coriander, lemon zest, tumeric, canolla oil, red curry paste.