Spinach & Potato Curry

Ingredients

Prep 20 minutes, cook 45 minutes

3 tbsp olive oil or any vegetable oil, divided

1 kg lb baby potatoes, sliced

1 red onion, quartered and sliced

1 tsp cumin seeds

1 tsp yellow mustard seeds (optional)

2 tsp of medium curry powder

¼ tsp chili flakes

½ tsp ground ginger

1 tsp garam masala

4 large cloves of garlic, peeled and finely chopped

200ml vegetable stock

400g tin of chopped tomatoes, or two large tomatoes grated

Generous handful of fresh spinach or kale

Method

Cut the potatoes into slices 0.5cm thick, add to a pan of cold water and bring to the boil, cooking for 8-10 minutes until slightly soft

Drain the potatoes and leave to cool for around 10 minutes

Heat 2 tbsp of olive oil in a large frying pan over a medium to high heat

Fry the onions and potatoes for 10 - 15 minutes until lightly golden. Place in a bowl and set aside

Add the remaining 1 tbsp of olive oil to the pan and reduce the heat slightly

Add the cumin seeds and mustard seeds and cook for around 30 seconds

Add the curry powder, chilli flakes, ginger and garam masala and stir for a few seconds

Add the garlic and fry for 30 seconds

Add the stock and tomatoes, cook for 10–15 minutes until the sauce has started to thicken

Add the spinach and stir gently with a wooden spoon until it has wilted

Return the cooked potatoes and onions to the pan and mix gently until coated thoroughly with the sauce

Cook for 5–10 minutes more until the sauce gets to the consistency you prefer