Potato and Spinach Curry (Sag Aloo)

Method

1. Heat the oil in a large pan.
2. Slice the onion and fry it in the oil until it is soft but not brown.
3. 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.
4. Finely grate the ginger. Finely chop the garlic.Deseed and finely chop the chillies – if using. Add to the onions and fry for a further 5 minutes.
5. Stir in the spices and fry for a minute. Add the cooked, drained potatoes and stir everything together.
6. Add the tomatoes to the pan and simmer for about 10 minutes – until tomatoes are soft.
7. Wash the spinach well and chop it roughly. Add it to the pan and cook until it has wilted – about 5 – 10 minutes.
8. Add the coconut cream and let it dissolve in the pan. Stir in the coriander and lime juice and taste. Add a little water if it seems too dry.
9. Season to taste, if required.

    

Ingredients

4 tablespoons vegetable oil
1 large onion, peeled
500g new potatoes, scrubbed and cut into 2 cm chunks (No need to
peel them)
¼ teaspoon salt
2 cm piece of fresh ginger, peeled
2 cloves garlic , peeled
1 or 2 chillies, red or green (optional)
1tsp cumin
1tsp coriander
1tsp turmeric
4 large tomatoes, sliced
300g spinach
20g creamed coconut, grated
1 tablespoon coriander leaves, chopped
Lime (or lemon) juice
Salt and pepper