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Good Recipes
Recipes
10 recipes for under $10
Tips and Tricks
Good Health
Good Info
Good For The Planet
Good For Your Budget
Pick the Right Potato
Growers & Growing Regions
Potato Growers Association
Good News
Seed for Schools
Resources
Magazine
Potato and Spinach Curry
Cooking Time
1 hour
Serves
4 to 6
INGREDIENTS
600g Laura Potatoes, peeled and quartered
3 tbs Vegetable oil
2 tsp Cumin seeds
2 tsp Mustard seeds
1 large onion, peeled, cut in half and thinly sliced
1 red chili, sliced
2 tsp garlic, finely grated
1 tsp ginger, finely grated
1 tsp ground coriander
200g washed spinach leaves
2-3 cups vegetable stock
½ cup reduced fat natural yoghurt
PERFECT WITH
Red Potatoes
ALSO GREAT WITH
Yellow Potatoes
INSTRUCTIONS
Print
Heat vegetable oil.
Add cumin and mustards seeds fry until seeds pop.
Add onion and stir fry until light brown.
Add peeled and quarter potatoes, chili, garlic, ginger, ground coriander and 2 cups vegetable stock.
Bring to the boil, and simmer on gentle heat until tender. Add more stock if too dry.
Add spinach and cook until tender.
Season with salt and pepper to taste. Drizzle with yoghurt and serve with Naan bread.
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