So I’m attempting to cut down the shopping bill by buying less meat and therefore eating more veg. This is a quick veggie curry, it reminds me very much of Saag Aloo and I’m guessing it’s pretty close seeing as all that means is spinach and potato. I’m upping my game here and diversifying with separate spices, I thought it was going to be tricky to get the balance right but turns out it’s pretty simple and you get a much more defined combination of flavours. I served this with a version of my super quick raita, a mix of yoghurt, fresh coriander and a squirt of the ubiquitous sweet chilli sauce – you can’t take it away from me, it’s my friend!
Serves 2/3 with pitta or flat breads and the raita mentioned above
- About 500g of new potatoes
- A couple of big handfuls of spinach
- 2 onions
- 1 heaped teaspoon of ground coriander
- 1 heaped teaspoon of ground cumin
- 1 heaped teaspoon of turmeric
- 1 teaspoon of brown mustard seeds
- some oil, I made this with that spray light stuff (I don’t really want to think about what goes into that stuff but it is diet friendly, if you don’t need to use it DON’T)
- Salt and pepper
- A handful of fresh coriander
- Pitta or flat breads to serve with for pure carb on carb action – I ate this for lunch without so it’s not a necessary and obviously if you can make your own flat breads go you, but I couldn’t be arsed so got out a gluten free pitta and popped it in the toaster
Boil the potatoes until tender then drain and set aside.
Slice and soften the onions, I nuke mine in a covered bowl for 4 min, but you can stand over a pan on a low heat if you wish. If nuking transfer to a hot frying pan and begin to brown the onions in a little oil. When the onions are starting to brown add the spices and fry for a min or so.
Add the cooked potatoes and bash about a bit in the pan so that they break up and colour and mingle with the spices. Add the spinach at the last minute, turn the heat of stir together so the spinach wilts and season generously. This dish likes salt.
Chop up some fresh coriander, chuck some in your raita and some in your finished curry then serve with accompaniments suggested or what ever your heart desires!