Vegan

Potato and Spinach Curry

image-1-18

Ingredientsimage-1-2

serves 2

  • 250g- 300g of potatoes, peeled
  • 2 onions chopped
  • 2 garlic cloves finely chopped
  • 1/2 – 1 red chilli depending on how hot you like it, finely chopped
  • 1 tin of tomatoes
  • 200g aka a mountain of spinach chopped
  • 1 tsp ground cumin
  • 1 tsp of ground coriander
  • 1 tsp of turmeric
  • 25ml of water
  • salt and pepper
  • coconut oil for frying
  1. Chop up them potatoes! as we all know, size doesnt matter that much , so do them how you like, I prefer them on the medium size of life but if you prefer a smaller mouthful chop them into smaller cubes, simple
  2. Add the oil, potatoes and cumin to the pan and cook for 5 mins, stirring, until potatoes turn golden.
  3. Add the onion, garlic and chilli to the pan and cook until the onion starts to soften (about 2 mins) add the ground coriander and turmeric and cook for another 2 mins

     

  4. Add the tomatoes to the pan and cook for 10 mins until the potatoes are soft.image-1-7
  5. Add the spinach, water and salt and pepper to taste and cook until the spinach has wilted.
  6. Serve in fancy indian bowls youve had in your cupbaord for 4 years and never used 😉 ……normal bowls work well too though haha
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