Spinach, Tomato & Potato Curry

Name: How to cook Spinach, Tomato & Potato Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 side servings
Cuisine: Us

Introduce

Chef :

John A

Spinach, Tomato & Potato Curry

This is my variation on Emily’s Saag Aloo recipe. Thanks for the idea, Emily. It’ll accompany my chicken curry this evening. I deliberately made in a bit liquid-y coz we do like our sauce and I also used more spinach and tomatoes. So it’s not really a Saag Aloo anymore but it is certainly very tasty.

Ingredient

Food ration :

4 side servings

Cooking time :

45-50 minutes including prep

500-600 g

potatoes, peeled and cut into bite-diced chunks

1 litre

vegetable stock. I use “Marigold” powder

200 g

plus a knob butter

2 tbsp

rapeseed oil

onion, chopped

red onion, chopped

6 cloves

garlic, chopped

1 tsp

paprika

1 tsp

smoked paprika

1 tsp

black mustard seeds

1 tsp

tandoori masala

1 tsp

garam masala

1 tsp

ground coriander

1 tsp

ground cumin

1 tsp

ground pepper

1 tsp

salt

1 (400 g)

tin chopped tomatoes

large handfuls baby spinach

Cooking instructions

* Step 1

Bring the stock to the boil, add the potatoes and cook on a fast simmer until soft but still firm. Remove from heat, drain in a colander and set aside, reserving a little of the stock.

* Step 2

Head the oil and knob of butter in a wok or large saucepan and fry the onions and garlic on a high heat, until the onions turn golden, stirring only if necessary to avoid burning.

* Step 3

Move the onions and garlic to one side and add in the space all the spices. Stir to mix and heat but not so as to burn them. Once the mustard seeds start popping, add in 100g of the butter and stir gently but thoroughly.