Potato Pea Spinach Curry

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: Indian

Servings:

This Potato Pea Spinach Curry is a really easy to make, delicious curry side dish or main meal. It suits gluten, dairy, grain free and vegan.

2 tbsp butter, ghee or olive oil
2 red onion/s -sliced
1 tbsp mustard seeds
1 tbsp cumin seeds
1 tsp ground cumin
¼ tsp ground turmeric
4 potato/s (large) peeled and cut to a 1.5cm dice
1 tsp sea salt - or to taste
ground black pepper -to taste
60 ml water (¼ cup) or bone broth if you'd like to make it a bit more nourishing
1 cup/s baby spinach
75 g frozen peas (½ cup)
¼ bunch/s fresh coriander leaves -to serve
1 lime/s -cut into 4 wedges, to serve

In a large cast iron or non-stick pan, heat the ghee, butter or oil over a moderate to low heat.
Add the onions and cook until softened (about 3-4 mins).
Add the spices and cook for 1 min.
Turn the heat up a little and add the potatoes to the pan, stirring well to coat in the ghee, onions and spices. Season well with the sea salt and pepper. Cook, stirring, until the potatoes start to caramelise on the outside.
Reduce the heat to low. Add the water, cover and cook, stirring occasionally until the potatoes are cooked through. The potatoes are cooked when a knife passes through them easily.
Once the potatoes are cooked add the peas and spinach and cook for one more minute until the spinach has just wilted.
Top with the coriander leaves and serve with the lime wedges.

Re-heat in a pot over a low heat until just hot. You may need to add a little water or stock to stop it sticking.

Add in diced paneer (Indian cottage cheese available from supermarkets) or add a cup of chickpeas. Add both once the potato is nearly cooked.

Replace the ghee/butter with coconut oil.

Replace the onion with one bulb of fennel, diced and sautéed (as with onion).