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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Delicious! Ingredients:
900 g potatoes, small, peeled, quartered |
2 tablespoons vegetable oil |
1 tablespoon black mustard seeds |
1 onion, thinly sliced |
2 garlic cloves, crushed |
5 cm piece ginger, peeled, grated |
1 long green chili, seeds removed, chopped |
1 teaspoon turmeric |
6 curry leaves |
2 ripe tomatoes, peeled, seeds removed, cut into wedges |
125 ml coconut milk |
salt and pepper |
110 g baby spinach leaves |
100 g cashew nuts |
Directions:
1. Parboil potatoes in a saucepan of boiling water, drain.
2. Heat oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop.
3. Add onion and fry for 2 minutes or until softened.
4. Add garlic, ginger, chilli and turmeric and fry, stirring for 1/2 minute.
5. Add potato and cook for about 2 minutes, stirring to prevent catching.
6. Add curry leaves, tomatoes and coconut milk.
7. Season, then stir in spinach and nuts.
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