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Wondering what to cook with the goodies in your Fruit & Veg Box? Try this quick and easy spinach and potato curry.  You can order all the required ingredients from our online store (see links below).



You will need:

2 bunches of spinach, washed and roughly chopped
2 large handfuls of new potatoes, cut into 2cm cubes
2 medium tomatoes, roughly chopped
1 large red onion, sliced
2-3 large cloves of garlic, peeled and crushed
2cm piece of ginger, finely chopped
1 red chilli, finely chopped (remove the seeds if you prefer it milder)
1 teaspoon of black mustard seeds
1/2 teaspoon of turmeric powder (or 1/2 teaspoon of fresh turmeric, finely chopped)
1 teaspoon of ground coriander
1 teaspoon of ground cumin
Chilli powder, to taste
Salt, to taste
2-3 tablespoons of sunflower oil
150ml water


Heat the oil in a large lidded pan and, when hot, add the black mustard seeds.  When the mustard seeds start to pop, add the sliced onion and cook until soft and golden brown, before adding the chopped chilli, garlic and ginger (around 10 minutes). Add the fresh turmeric, if using, and stir.  After a couples of minutes, stir in the potatoes.  Add the water and cover for 10 minutes.

Add the tomatoes and spinach stalks, stir in the ground coriander, ground cumin, turmeric powder, chilli powder and salt.  Cover and cook for another 5 minutes.

Add the spinach leaves, cover and cook for 2-3 minutes, or until the leaves are soft.

Serve with white basmati rice or brown basmati rice.



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