Potato & Coconut Curry
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 6
INGREDIENTS
1kg Spud Lite potatoes, halved and cut into large chunks
2 tablespoons coconut oil
1 large brown onion, thinly sliced
3 cloves garlic, crushed
1 tablespoon ginger, grated
400g tin crushed tomatoes
400ml coconut milk
2/3 cup fresh curry leaves
1 tablespoon black mustard seeds
2 teaspoons cumin seeds
2 teaspoons nigella seeds
1 teaspoon garam marsala
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
125g bag baby spinach
1 cup frozen peas, thawed
1/2 bunch coriander
1 lime, juiced
Salt flakes and freshly ground
black pepper
To serve
1 lime, cut into wedges
2 tablespoons shredded
coconut, toasted
METHOD
1. Heat 1 tablespoon oil in a large saute pan over a low heat. Add onion, garlic and ginger, stirring to combine. Cover and cook for 10 minutes until onion is tender.
2. Add tomatoes, coconut milk and potato, stirring to combine. Increase heat to medium, cover and cook for 30 minutes or until potato is tender, stirring occasionally to prevent mixture sticking.
3. Meanwhile, heat remaining oil in a small frying pan over medium heat, add mustard seeds, cumin seeds and nigella seeds to the same pan and fry for 1 minute or until mustard seeds start ‘popping’. Remove from pan.
4. Add spinach, peas, half the coriander, . of the fresh curry leaves, lime juice and 2/3 tempered spice mixture, stirring to combine and heat through until spinach wilts. Season to taste with salt and pepper.
5. To finish curry, top with remaining tempered spice mix, curry leaves and toasted coconut. Serve curry with steamed brown rice, lime wedges and remaining coriander.
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