Slow Cooker Curried Potatoes with Spinach and Nigella (Cumin) Seed
 | Cooking Time 3 hours (or 5 hours on low) |
 | Serves 5 main / 10 side |
INGREDIENTS
- 1.5kg small blue potatoes, cut in half or quarters to create similar sized pieces.
- 4 tbsp olive oil
- 2 tbsp butter
- Juice and zest of 1 lemon
- clove garlic chopped
- 20g ginger minced
- 4 tbsp korma curry paste (good quality store bought)
- 2 cups baby spinach leaves
- 1 cup curry leaves
- 2 tsp nigella (black cumin) or regular cumin seeds
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Place all ingredients, apart from spinach, curry leaves 2 tbsp olive oil and nigella seeds, into a slow cooker on high and stir to coat the potatoes well.
- Stir potatoes once every hour or so and cook for three hours on high (or 5 hours on low) or until the potatoes are cooked through.
- Meanwhile heat the remaining 2 tbsp of olive oil in a small pan over medium heat. Cook the curry leaves for around 30 seconds or until green, glossy and crisp and set aside on paper towel to drain.
- When the potatoes are ready, stir through the spinach to wilt then serve sprinkled with nigella seed and crisp curry leaves.
TIP: The curry leaves are optional but will take your potatoes to the next level.
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