Tomato and Potato Curry

Delicious!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 900  g potatoes, small, peeled, quartered
• 2  tablespoons  vegetable oil
• 1  tablespoon black mustard seeds
• 1  onion, thinly sliced
• 2  garlic cloves, crushed
• 5  cm  piece ginger, peeled, grated
• 1  long green chili, seeds removed, chopped
• 1  teaspoon turmeric
• 6  curry leaves
• 2  ripe tomatoes, peeled, seeds removed, cut into wedges
• 125  ml coconut milk
•  salt and pepper
• 110  g  baby spinach leaves
• 100  g cashew nuts

Directions

1. Parboil potatoes in a saucepan of boiling water, drain.
2. Heat oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop.
3. Add onion and fry for 2 minutes or until softened.
4. Add garlic, ginger, chilli and turmeric and fry, stirring for 1/2 minute.
5. Add potato and cook for about 2 minutes, stirring to prevent catching.
6. Add curry leaves, tomatoes and coconut milk.
7. Season, then stir in spinach and nuts.