The spinach and potato curry is a Vegan staple. It’s delicious, inexpensive and easy to cook.
= prep 15 / cook 40 minutes
- Frozen spinach – 1lb. 5 Oz. / 600g
- Potatoes –2lb. 10 Oz. / 1200g
- 2 large onions
- Coconut milk 12 Oz. / 400g can
- Mild madras powder – 2 heaped tablespoons
- Garam masala powder – 2 heaped tablespoons
- Garlic paste – 2 heaped teaspoons
- Ginger paste – 1 heaped teaspoon
- Chilli flakes – half a teaspoon
- Sea salt – half a teaspoon
- Ground black pepper – to taste
Put the coconut milk and frozen spinach into a 4 litre pan. A cast iron casserole is ideal but anything large enough is fine. Set the heat to medium and stir occasionally. This gets us a head start by defrosting and warming the spinach.
Add the spices and seasoning to the pan i.e. mild madras powder, garam masala, garlic & ginger pastes, chilli flakes, sea salt and ground black pepper. Give the mix a good stir and keep stirring occasionally to stop it sticking.
Peel and chop the onions into small pieces then fry in a shallow pan. The onions need to slightly caramelise (I.e. go a bit brown) so cook them using a high heat and stir constantly. Once the onions are slightly browned, stir them into the curry in the big pot.
Peel most of the potatoes and chop them into large bite sized chunks. Stir them into the curry. Peel, chop and add the rest of the potatoes, leave out or add more depending on your ideal balance of spinach to potato. We usually have 2 parts potato to 1 part spinach.
Add a bit of water if needed to stop it sticking.
Cook on a medium heat, stirring occasionally, until a fork goes into the potatoes easily. Cooking time is 30 – 40 minutes.
Allow to cool for five minutes then serve.
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