Potato, Spinach and Pea Curry – serves 4

This is an interesting statistic – 1 in 8 Indians limit the amount of meat they eat and just about 1 in 4 are totally vegetarian – so whether you go out for an Indian meal or choose to cook at home you will have a wealth of vegetable dishes to choose from. When you make a curry you can use curry powder but it is not used in India. Why? Because curry powder is a British invention – a mix of spices to approximate an Indian flavor. It is more authentic to blend your own spices. There are several basic flavors used – coriander, cumin, ginger, chillies, for example – and it seems that everyone has their own spice blend. Mine is below.

1 tbsp. olive oil seasoned with salt
1 medium onion – finely chopped
2 cloves of garlic – grated
2 inch piece of ginger – grated
1 tsp. cumin powder
1 tsp. garam masala
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1/2 tsp. turmeric
Juice of 1 lime
12 oz. pounds new potatoes – quartered
1 x can lite coconut milk
1/2 cup vegetable broth
10 oz. baby spinach
8 oz. frozen peas
1 tbsp. fresh coriander – finely chopped

Heat the oil in a large skillet. When nice and hot, add the onion and let soften before adding the garlic. Stir together and cook for a minute or two. While the onion and garlic are cooking measure the spices into a little bowl and blend them together. Tip them into the skillet and keep stirring for a couple of minutes until you can smell the spices.
Next come the potatoes, coconut milk and broth. Bring to a boil, then turn down the heat and simmer with a lid on the pan for 5 minutes.
Mix in the spinach and let it wilt for 5 minutes.
Pour in the peas and cook for a few minutes.
Make sure that the potatoes are cooked through before spooning in the mango chutney and sprinkling over the coriander. Stir again and serve straight away.


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