How to prepare Spinach and potato recipe
Potato and Spinach Curry
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
For the spice mixture
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp turmeric
1 tsp dried chilli flakes
For the curry
2 tbsp vegetable oil
1 onion, sliced
3 garlic cloves, chopped
200g new potatoes, boiled
100g baby spinach leaves
1 x 400g can Chickpeas, drained
1 x 400ml can coconut milk
300ml vegetable stock
1 lime, juice only
bunch Coriander, chopped
1. Heat a griddle or heavy frying pan over a low heat. Add all the
spices for the garam masala and toast for about 30 seconds, stirring
all the time. By this time, they should have an appealing nutty aroma.
Tip everything into a mortar and grind with a pestle, to a fine powder.
You could also use an electric spice grinder for this.
2. Heat the vegetable oil in a wok or deep saucepan. Add the onion and garlic, and soften for about 10 minutes. Add the toasted spices, cover the pan, and cook for a further minute.
3. Tip in the boiled potatoes, spinach, chickpeas, coconut milk and
stock and simmer for 10 minutes. Season with salt and pepper, and
sharpen with lime juice. Stir in the spinach and chopped coriander,
and cook until the leaves are wilted – about 1 minute. Serve with
a stack of chapattis.
Your Spinach and potato recipe is ready now
Search Google