A delicious vegan spinach and potato curry that is perfect to serve with an Indian inspired feast!
- 1 kg potatoes Floury (about 2 pounds weight)
- 800 g spinach (25 cups) fresh or 500g frozen
- 1 tbsp grated fresh ginger a good thumbsized knob
- 1 small onion
- 1 small chilli leave out if you want a milder curry
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbap mustard seed
- 5 cloves garlic
- 2 tbsp rapeseed oil
- salt and pepper to taste
- 1 tbsp mustard seed
- 1 tbsp nigells seeds also known as kalonji or black onion seed
- 2 tbsp rapeseed oil
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First peel and boil the potatoes in salted water
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Now chop the onion and garlic finely, and grate the ginger
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In a large pan, start by heating the oil, then add the onion and let cook until translucent
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Add the garlic and all the other spices. Sizzle for a minute until they start to become fragrant
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Add the spinach and wilt it down. You will probably have to add it in batches. Keep adding until all the spinach is in the pan. Add a good pinch of salt here
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Put the lid on the pan and let it cook for at least 10 minutes, be sure not to let it burn or catch. Add a tiny bit of water if it looks like drying out. The longer you cook the spinach in the spices, the more delicious and unctious it becomes!
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Once the potatoes are cooked, drain and add to the spinach mixture. Cook another 10 minutes. (or longer. Again, the longer you cook this, the more the potatoes soften into the dish and become even more delicious.
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Taste for seasoning and add salt if you need it .
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In a pan, sizzle the mustard and nigella seeds in the oil until they become fragrant and 'pop' slightly.
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Just before serving, tip the fragrant oil and spices over the curry.