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Potato pea and spinach curry

Heat the oil in a deep frying pan over a medium heat
Add mustard seeds, cover and cook until they pop
Add the onion, garlic, cumin, coriander and cook, uncovered, for 1 minute.
Add the potato and the tomato and cook for 7 minutes, stiring occasionally
Add the peas, curry leaves, garam masala and spinach
Cook stiring occasionally, for 5 minutes or until the potato is soft
Serve with steamed rice and cucumber yogurt

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– Ingredients –

1 tablespoon peanut oil
1 teaspoon black mustard seeds
1 Onion chopped
2 Cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
4 waxy potatoes (800g) peeled and chopped
440g can peeled tomatoes, lightly crushed
1 1/4 cups fresh peas
6 fresh or dry curry leaves
1 teaspoon garam masala
1 bunch (400g) English spinach, trimmed

– Author –

Donna Hay Purchase Ingredients

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