who_la_hoop
Silver Member
It's a SW recipe - haven't tried it before but it does sound yummy!
Spinach and potato curry
Serves 4
free on ee and green; 4 syns on red
ingredients
2 tsp each coriander seeds, cumin seeds and black mustard seeds
¼ tsp cardamom seeds
Fry Light
1 red onion
1 red chilli
3 garlic cloves
1 tsp finely grated fresh ginger
1lb/454g new potatoes
1pt/568ml stock made with or Vecon
1lb 2oz/511g spinach
salt and freshly ground black pepper
8 tbsp fat-free natural yogurt
method
1. Crush the coriander, cumin, mustard and cardamom seeds. Place in a frying pan sprayed with Fry Light and stir-fry for 1-2 minutes.
2. Halve and thinly slice the red onion. Deseed and finely chop the chilli. Peel and crush the garlic. Add the onion, chilli, garlic and ginger to the spices and stir-fry for 2-3 minutes.
3. Halve the potatoes, add to the pan with the stock, cover and cook gently for 25-30 minutes, stirring occasionally, until the potatoes are tender.
4. Wash the spinach, pat dry and add to the pan. Cook for a further 4-5 minutes, stirring occasionally. Remove from the heat. Serve immediately, seasoned to taste, with the yogurt drizzled over.
Spinach and potato curry
Serves 4
free on ee and green; 4 syns on red
ingredients
2 tsp each coriander seeds, cumin seeds and black mustard seeds
¼ tsp cardamom seeds
Fry Light
1 red onion
1 red chilli
3 garlic cloves
1 tsp finely grated fresh ginger
1lb/454g new potatoes
1pt/568ml stock made with or Vecon
1lb 2oz/511g spinach
salt and freshly ground black pepper
8 tbsp fat-free natural yogurt
method
1. Crush the coriander, cumin, mustard and cardamom seeds. Place in a frying pan sprayed with Fry Light and stir-fry for 1-2 minutes.
2. Halve and thinly slice the red onion. Deseed and finely chop the chilli. Peel and crush the garlic. Add the onion, chilli, garlic and ginger to the spices and stir-fry for 2-3 minutes.
3. Halve the potatoes, add to the pan with the stock, cover and cook gently for 25-30 minutes, stirring occasionally, until the potatoes are tender.
4. Wash the spinach, pat dry and add to the pan. Cook for a further 4-5 minutes, stirring occasionally. Remove from the heat. Serve immediately, seasoned to taste, with the yogurt drizzled over.