Tuesday, November 27, 2007

Spicy Indian potato and spinach curry

800g potatoes, peeled, cut into 4cm pieces
2 tablespoons of olive oil
1 large brown onion, halved, cut into thin wedges
2 garlic cloves
1 teaspoon garam masala
1 teaspoon ground cumin
2x 400g cans of chopped tomatoes
150g spinach leaves
90 g sour cream
handful of cashews
2 tablespoon of chopped coriander

Cook the potato in the microwave for 12 minutes or until cooked firm
Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes or until soft. Add the garlic, garam masala and cumin and cook, stiring for one minute or until aromatic.
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.
Add the spinach and remove from the heat. Stir for 1-2 mintes or until the spinach just wilts. Season with pepper. Divide among serving bowls. Top with sour cream, cashews and corriander to serve.

1 comment:

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