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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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