This quick, easy curry can be on the table in 30 minutes. The spinach in this recipe can be substituted with any leafy greens you have – silverbeet, kale, cabbage, even frozen spinach.
Equipment
- measuring spoons and cup
- chopping board
- cook’s knife
- large frying pan
- wooden spoon
Ingredients
- 3 tbsp sunflower oil
- 3 garlic cloves, peeled and thinly sliced
- 2 onions, roughly chopped
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp garam masala
- 8 potatoes, peeled and cubed
- 1 x 400g tin diced tomatoes (no added salt)
- ¾ cup water
- 1 large bunch of spinach, thick stems removed, leaves roughly chopped
What to do
- Heat the sunflower oil in the frying pan over a medium heat.
- Add the garlic and cook for 1 minute until it starts to colour.
- Add the onion and cook for 3–4 minutes, stirring frequently, until soft and golden.
- Add the spices and stir for 1 minute until fragrant.
- Add the potato, diced tomatoes and water, and stir to combine.
- Add the spinach and cook, stirring frequently, for 10–15 minutes or until the potatoes are tender.
- Season to taste (optional).
- Serve with rice.