A classic Indian dish and a tasty way to use up those leafy greens.
Serves 4 people
- 4 teaspoon(s) oil
- 1 teaspoon(s) each of: cumin, coriander and turmeric
- 1 large onion, peeled
- 500 grams new potatoes, scrubbed and cut into 2 cm chunks. (No need to peel them.)
- 0.25 teaspoon(s) salt
- 2 cm piece of fresh ginger
- 2 cloves garlic
- 1 chillies, red or green (optional)
- 4 large tomatoes, sliced
- 300 grams spinach
- 20 grams creamed coconut, grated
- 1 tablespoon(s) coriander leaves chopped
- 1 dash(es) lime or lemon juice
- 1 dash(es) salt and pepper
- Heat the oil in a large pan.
- Slice the onion and fry it in the oil until it is soft but not brown.
- Put the potatoes into a saucepan with the salt, cover with cold water and bring to the boil.
- Turn heat down and simmer for ten minutes. Then drain through a colander and set aside.
- Peel and finely grate the ginger.
- Finely chop the garlic.
- Deseed and finely chop the chillies.
- Add to the onions and fry for a further 5 minutes.
- Stir in the spices and fry for a minute.
- Add the potatoes and stir everything up.
- Add the tomatoes to the pan and simmer for about 10 minutes.
- Wash the spinach well and chop it roughly.
- Add it to the pan and cook until it has wilted – about 5-10 minutes.
- Add the coconut cream and let it dissolve in the pan.
- Stir in the coriander and lime juice and taste. Add seasoning if necessary.
Method
- Heat the oil in a large pan.
- Slice the onion and fry it in the oil until it is soft but not brown.
- Put the potatoes into a saucepan with the salt, cover with cold water and bring to the boil.
- Turn heat down and simmer for ten minutes. Then drain through a colander and set aside.
- Peel and finely grate the ginger.
- Finely chop the garlic.
- Deseed and finely chop the chillies.
- Add to the onions and fry for a further 5 minutes.
- Stir in the spices and fry for a minute.
- Add the potatoes and stir everything up.
- Add the tomatoes to the pan and simmer for about 10 minutes.
- Wash the spinach well and chop it roughly.
- Add it to the pan and cook until it has wilted – about 5-10 minutes.
- Add the coconut cream and let it dissolve in the pan.
- Stir in the coriander and lime juice and taste. Add seasoning if necessary.
Ingredients
- 4 teaspoon(s) oil
- 1 teaspoon(s) each of: cumin, coriander and turmeric
- 1 large onion, peeled
- 500 grams new potatoes, scrubbed and cut into 2 cm chunks. (No need to peel them.)
- 0.25 teaspoon(s) salt
- 2 cm piece of fresh ginger
- 2 cloves garlic
- 1 chillies, red or green (optional)
- 4 large tomatoes, sliced
- 300 grams spinach
- 20 grams creamed coconut, grated
- 1 tablespoon(s) coriander leaves chopped
- 1 dash(es) lime or lemon juice
- 1 dash(es) salt and pepper
Additional Tips: Add a little water if it seems too dry. Serve with boiled or pilau rice, or with nan bread. Cucumber raita is a good accompaniment.