Spicy Indian potato & spinach curry

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

Recipe «Spicy Indian potato & spinach curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.