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The ingredients needed to make Spinach, Tomato & Potato Curry:
- You need 500-600 g potatoes, peeled and cut into bite-diced chunks
- You need 1 litre vegetable stock. I use “Marigold” powder
- Use 200 g plus a knob butter
- Use 2 tbsp rapeseed oil
- Take 1 onion, chopped
- Get 1 red onion, chopped
- Prepare 6 cloves garlic, chopped
- Take 1 tsp paprika
- Prepare 1 tsp smoked paprika
- Take 1 tsp black mustard seeds
- Get 1 tsp tandoori masala
- Take 1 tsp garam masala
- Prepare 1 tsp ground coriander
- Prepare 1 tsp ground cumin
- Use 1 tsp ground pepper
- You need 1 tsp salt
- Get 1 (400 g) tin chopped tomatoes
- Get Juice of 1/2 lemon
- Prepare 3 large handfuls baby spinach
- Provide Fresh coriander (optional garnish)
Instructions to make Spinach, Tomato & Potato Curry:
- Bring the stock to the boil, add the potatoes and cook on a fast simmer until soft but still firm. Remove from heat, drain in a colander and set aside, reserving a little of the stock.
- Head the oil and knob of butter in a wok or large saucepan and fry the onions and garlic on a high heat, until the onions turn golden, stirring only if necessary to avoid burning.
- Move the onions and garlic to one side and add in the space all the spices. Stir to mix and heat but not so as to burn them. Once the mustard seeds start popping, add in 100g of the butter and stir gently but thoroughly.
- Add the drained potatoes and stir to ensure that they are covered by the spices.
- Add the remaining butter, tomatoes, lemon juice and salt and stir well.
- Toss in the spinach and mix well. Add a little of the reserved stock to avoid sticking and also to get a liquid-y curry (if wanted).
- As soon as the spinach wilts, tip onto a warm serving dish and added fresh coriander leaves to garnish if wished.
- Serve as a side dish with other curries and accompaniments.
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