Thursday Curry Club (Not the ‘Spoons Kind) ?Potato, Spinach and Coconut Curry
Ingredients
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 dry red chilli
- 5 shallots, finely chopped
- 2 medium sized tomatoes, finely chopped
- 1 tsp @eastendfoodsplc turmeric
- 1 1/2 tsp garam masala
- 1 1/2 tsp @eastendfoodsplc coriander powder
- 1 tsp @eastendfoodsplc red chilli powder
- 6 small potatoes, peeled and halved
- 1 can coconut milk
- 400g baby spinach
Preparation
Heat the oil in a heavy based pan on a low to medium heat and add mustard seeds and dry red chilli
Once the mustard seeds start popping add the chopped shallots and sauté until the soften and start to brown (stir often so the onions don’t catch)
Add the tomatoes and cook until they soften pressing down with the back of your spoon
Add the rest of the spices along with salt to taste and cook through for around 5 minutes until the oil separates around the sides of the curry base
Throw in the potatoes and stir in with the sauce making sure all the potatoes are covered before adding the coconut milk
Bring to the boil then lower the heat to a simmer and cover the pan with a lid for 10 minutes. (Check a few times and stir to make sure the potatoes don’t stick to the bottom)
Uncover the pan let the sauce thicken for another ten minutes, checking the potatoes are cooked with a knife
Add the spinach and let it wilt in the curry
Serve with rice and if it’s not spicy enough, garnish with fresh green chilli which is perfect for the sweetness of the coconut base