Spinach and Potato Curry
Ingredients
- 500g spinach
- 1 red onion
- 2 salad tomatoes
- 2 inch piece of ginger
- 2 fat cloves of garlic
- 2 green chillies
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 7/8 baby potatoes
- 2 tbsp olive oil
- Salt & pepper
Preparation
Cut the potatoes in half leaving the skin on.
Pour boiling water over the spinach to wilt it slightly, then blend until a thick puree is formed.
Slice the onion into half moons and finely chop the ginger, garlic, and chili. Chop the tomatoes into small cubes.
Heat a large pan on medium high heat, add the oil, and sauté the onions until nicely browned, about 5-7 minutes.
Add the cumin and mustard seeds along with the ginger, garlic, and chili, and after a minute, add the tomatoes. Stir often to prevent burning.
Once the tomatoes have softened, mash them with the back of a spoon until everything resembles a thick paste.
Add in the potatoes and fry until slightly soft, stirring carefully to avoid crumbling.
Add the spinach puree, and if needed, add a little water to loosen it.
Bring to a boil and simmer for 10-15 minutes to allow flavors to infuse and potatoes to fully soften.
Serve with rice or chapati or both.
