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Spinach and Potato Curry

by on December 28, 2011


Olive oil
450g potatoes
2-3 fresh chillies, finely chopped
1 teaspoon mustard seeds
2 teaspoons ground cumin
1 teaspoon coriander
½ teaspoon tumeric
2 onions, chopped
2 cloves garlic
900g fresh spinach, washed

How to Cook

  1. Peel the potatoes and cut into 1cm cubes. Set aside.
  2. Heat the oil in a large saucepan, add the mustard seeds, fresh chillies and spices and stir fry for a few seconds until the mustard seeds start popping.
  3. Add the onions and cook until soft, then add the garlic.
  4. Add a couple of tablespoons of water and the potatoes. Cook gently for about 15 minutes or until the potatoes are tender.
  5. In a separate pot, wilt the spinach a few handfuls at a time. The water from washing the spinach will be enough to cook it.
  6. Drain the spinach, chop it and add it to the potato mixture, then serve.

Serves 4


From → Recipes

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  1. An Indian Feast « Mrs Pantry's Blog

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