Spinach and potato curry

In our never-ending quest to think of other things to do with greens, here’s a quick spinach and potato curry.

Ingredients

• 250g potatoes
• 200g fresh spinach or chard leaves
• 1 tin tomatoes
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 small chilli
• 1 tablespoon olive oil
• 1/2 veg stock cube
• Heat a thick bottomed pan until it is hot. Add the cumin and coriander seeds and cook for 2 minutes, until toasted. Allow to cool and then grind in a pestle and mortar – if you don’t have one, just crush the spices between 2 metal spoons – one on top of another. Scrub the potatoes and chop them into 1/2 inch cubes. Wash the chilli and de-seed it. Slice it finely. Heat the oil in a pan and then add the chilli and the spices. Cook for a minute. Add the potatoes, tomatoes and ½ stock cube and mix well. Cover and simmer for 15 minutes, until the potatoes are almost cooked. Wash the spinach and chop roughly. Add to the pan. Stir and cover. Simmer for 5 minutes until the spinach is wilted and the potatoes fully cooked.

Method

Heat a thick-bottomed pan until it is hot. Add the cumin and coriander seeds and cook for 2 minutes, until toasted. Allow to cool and then grind in a pestle and mortar – if you don’t have one, just crush the spices between 2 metal spoons – one on top of another. Scrub the potatoes and chop them into 1/2 inch cubes. Wash the chilli and de-seed it. Slice it finely. Heat the oil in a pan and then add the chilli and the spices. Cook for a minute. Add the potatoes, tomatoes and ½ stock cube and mix well. Cover and simmer for 15 minutes, until the potatoes are almost cooked. Wash the spinach and chop roughly. Add to the pan. Stir and cover. Simmer for 5 minutes until the spinach is wilted and the potatoes fully cooked.