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Recipe Category: Potato
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Potato And Spinach Curry Indian Recipe
Ingredients
- 900g/2lb Sweet-Potatoes, peeled and chopped in to 1cm cubes
- 450g/1lb spinach, washed and roughly chopped
- 225g/8oz carrots, peeled and sliced
- 225g/8oz courgettes, sliced
- 1 tsp cooking oil
- 1 tin coconut milk
- 1 tsp Thai red curry paste
- 1 tsp fresh ginger, peeled and grated
- juice of half a lime
- salt and pepper
- bunch of coriander, roughly chopped
Method
- Cook the potatoes for 20 minutes, steam the spinach for a couple of minutes and cook the carrots and courgettes for 12 minutes in salted water.
- Drain thoroughly.
- Heat 1 tbsp of cooking oil in a large wok.
- Add the coconut milk, the red curry paste and the ginger and stir in well, heating through.
- Add the lime juice, salt and pepper to taste.
- Add all the drained vegetables and warm thoroughly
- Serve on a bed of rice and garnish with coriander.
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