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Spinach and Potato Curry

Recipe by Mike Robinson

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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.

Serves 2 to 3

Ingredients

1 tsp cumin
1 tsp coriander seeds
1 tsp cinnamon
1 tsp ginger
1 tsp turmeric
1 tsp dried chilli flakes
200g new potatoes
100g baby spinach
1 tin chick peas (drained)
3 cloves of garlic, chopped
1 onion, sliced
1 lime
Coconut milk, tin
Vegetable stock
Medium bunch fresh coriander

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Method

Toast off all spices in a dry pan.
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.
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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What do you think?

Sof December 2010

what size tin of coconut and also what amount of vegteable stock do you recomend

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