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How to make Spicy Indian potato & spinach curry

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 800g potatoes (such as red rascal), peeled, cut into 4cm pieces
  • 2 teaspoons olive oil
  • 1 large red onion, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 fresh long red chilli, deseeded, finely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 2 x 400g cans chopped tomatoes
  • 150g baby spinach leaves
  • 90g (1/3 cup) low-fat natural yoghurt
  • 2 tablespoons chopped fresh coriander

Method

  • Step 1 Cook the potato in a steamer basket over a saucepan of boiling water for 12 minutes or until tender.
  • Step 2 Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, chilli, garam masala and cumin and cook, stirring, for 1 minute or until aromatic.
  • Step 3 Stir in the tomato and reduce heat to low. Simmer for 15 minutes or until the sauce thickens. Stir in the potato. Simmer for a further 5 minutes or until the potato is very tender.
  • Step 4 Add the spinach and remove from heat. Stir for 1-2 minutes or until the spinach just wilts. Season with pepper. Divide among serving bowls. Top with the yoghurt and coriander to serve.