An Indian feast wouldn’t be complete without this tasty and healthy main or side.
Vegan, gluten and dairy free this healthy side or main dish is packed with spinach and a whole host of aromatic spices, it’s easy to prep and a doddle to make.
Ingredients
½ kilo potatoes (maris piper work well)
250g bag spinach
½ a large chopped brown onion
1 red chilli, finely chopped
2 tsp cumin
2 tsp black mustard seeds
1 onion, finely sliced
3 fat garlic cloves, crushed
1 tbsp ginger paste
2 tbsp tomato purée
1 large chopped tomato
1 tsp ground coriander
1 tsp hot chilli powder
1 tsp turmeric
Here’s how…….
Peel and chop potatoes into oxo cube sized pieces. Then par boil in salted water.
Drain and allow stem to evaporate.
Heat veg oil in a saucepan fry onion then add garlic and ginger, spices, chilli, mustard seeds and tomato purée. Cook for a couple of minutes, then add chopped tomato.
Add potatoes and ½ cupful of boiling water. Cook for a further 5 minutes. Your potatoes should be cooked through.
Add spinach, I promise it will all go in!
Cook until all spinach has wilted, season to taste and serve with the rest of your Indian banquet dishes or as a light healthy lunch.