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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made this last night for friends to go with a beef curry and it was divine, I have just tried to replicate it today low fat style and its nice but not a patch on last nights. So if you are going to have it go for the full fat but maybe restrict yourself to once every couple of months or so. Give it a go you won't be sorry. I cannot tell you where I found it, just one of those odd recipes that pop up on the net. Ingredients:
500 g spinach, rinsed and chopped |
200 g potatoes, peeled and chopped into bite size pieces |
2 onions, sliced on the half moon |
2 chopped green chilies (i used red) |
60 g butter |
4 garlic cloves, chopped (i used lazy garlic, chopped not pureed) |
4 inches stick ginger, grated (i used cheats ginger, chopped not pureed) |
1 tablespoon olive oil (to stop butter burning) |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon turmeric |
1/4 teaspoon salt |
splash water |
Directions:
1. Heat butter and oil in pan and add onions, garlic, ginger and chillis, stir fry on medium heat for two mins, stirring frequently. Add potatoes and stir fry for 5 mins, then add tumeric, salt , coriander, cumin. Cook for 15 mins or until potatoes are tender, I put the lid on at this stage and checked it every 5 mins or so and stirred. Sometime during this process I added a little water to stop sticking. When potatoes were cooked I added 2 bags of spinach which I had chopped and replaced lid to allow spinach to wilt slightly and then mixed in with potatoes and spices.
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