Spicy Indian Potato Spinach Curry

SPICY INDIAN POTATO SPINACH CURRY

Serving : 12

Prepare Time : 15 mins

Cook Time : 30 mins

Total Time : 45 mins

Ingredients :

• 800 g potatoes(such as red rascal), peeled, cut into 4 cm 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*400 g can chopped tomatoes

• 150 g baby spinach leaves

• 90 g (1/3 cup) low-fat natural yogurt

• 2 tablespoons chopped fresh coriander

Directions :

• Cook the potato in a steamer basket over a saucepan of boiling water for 12 min or until tender.

• Meanwhile, heat the oil in a large frying pan over medium heat.

• Add the onion & cook, stirring occasionally, for 5 min until soft.

• Add garlic, chilli, garam masala and cumin and cook, striring, for 1 min or until aromatic.

• Stir in tomato and reduce heat low.

• Simmer for 15 min or until the sauce thickens.

• Stir in potato.

• Simmer for a further 5 min or until the potato is very tender.

• Add the spinach and remove from heat.

• Stir for 1 - 2 min until the spinach just wilts.

• Season with pepper.

• Divide among serving bowls.

• Top with the yogurt and coriander to serve.

Nutrition :

• Calories : 1023 

• Cholesterol : 4.00 mg

• Protein : 10.00 g