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Spinach and Potato Curry

A veggie curry with attitude - and very filling, too. Potatoes, spinach and lime are the only fresh ingredients you need and it can be made in ten minutes flat.



  • 1.

    Toast off all spices in a dry pan.

  • 2.

    Sweat the onion and garlic in a little vegetable oil then add the toasted spices.  Add the boiled potatoes, spinach, chickpeas, coconut milk and stock and cook for 10 minutes.

  • 3.

    Season with salt pepper and lime juice and a minute before serving stir through the spinach and coriander. Serve with chapatis and dig in. 

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Spinach and Potato Curry.


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