Spicy Indian potato & spinach curry

Cooking Vegetarian Spicy Indian potato & spinach curry

This amazing vegetarian curry spices up both your spuds and your tastebuds.

Lables: Diabetes friendly Heart friendly High carb Low fat Low kilojoule Low sodium Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the potato in a steamer basket over a saucepan of boiling water for 12 minutes or until tender.
  2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, chilli, garam masala and cumin and cook, stirring, for 1 minute or until aromatic.
  3. Stir in the tomato and reduce heat to low. Simmer for 15 minutes or until the sauce thickens. Stir in the potato. Simmer for a further 5 minutes or until the potato is very tender.
  4. Add the spinach and remove from heat. Stir for 1-2 minutes or until the spinach just wilts. Season with pepper. Divide among serving bowls. Top with the yoghurt and coriander to serve.

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800g potatoes , peeled, cut into 4cm pieces
2 tsp olive oil
1 large red onion, halved, cut into thin wedges
2 garlic cloves, crushed
1 fresh long red chilli, deseeded, finely chopped
1 tsp garam masala
1 tsp ground cumin
2 x 400g cans chopped tomatoes
150g baby spinach leaves
90g low-fat natural yoghurt
2 tbsp chopped fresh coriander

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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