Spinach and Potato Curry

Spinach, potatoes and traditional Indian spices are the main ingredients in this simple but authentic curry.

Serves: 4

Ingredients:

450 g spinach
1 tbsp oil
1 tsp black mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
2.5 cm fresh root ginger, finely chopped
675 g potatoes, cut into 2.5 cm chunks
1 tsp chilli powder
1 tsp salt
120 ml water

Method:

1. Wash and trim the spinach, then blach it in a pan of boiling water for about 3-4 minutes.

2. Drain the spinach thoroughly and set aside. When it is cool enough to handle, use your hands to squeeze out any remaining liquid.

3. Heat the oil in a large heavy pan and fry the mustard seeds for 2 minutes or until they splatter.

4. Add the sliced onion, garlic cloves and chopped ginger to the mustard seeds and fry for 5 minutes, stirring.

5. Add the potato chunks, chilli powder, salt and water and stir-fry for a further 8 minutes.

6. Add the drained spinach. Cover the pan with a lid and simmer for 10-15 minutes or until the potatoes are tender. Serve hot.