Add some good Low-Gi potatoes (complex carbohydrates) and highly nutritional spinach from my backyard garden to a tasty curry base.
It equals a delicious cold night dinner or Aloo Palak as they call it in India.
This is my recipe.
POTATO AND SPINACH CURRYPrint Recipe
- 6 large low-gi potatoes
- 1 bunch of fresh spinach
- 1 tin of lite coconut cream
- 1 litre of coconut milk
- 2 tins of tomatoes
- 1 cup of water
- 2 teaspoons of curry powder
- 2 teaspoons of cumin powder
- 2 teaspoons of coriander powder
- 1 teaspoon of garam masala
- 2 teaspoons of cayenne pepper powder
- 1 clove of garlic
- 1 cup of diced onion
- 8 curry leaves
- 3 kafir lime leaves
- Fresh coriander leaves
In a large non-stick pan place the 2 teaspoons of curry powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, 1 teaspoon of garam masala, 2 teaspoons of cayenne pepper powder, 1 clove of garlic and 1 cup of diced onion.
Turn on medium heat to sauté, adding a splash of water once you start smelling the strong aromas of the ingredients. You don't want to burn them but just release their flavours. Continue to add splashes of water until you have a pungent paste at the bottom of the pot.
Add in the two tins of tomatoes, curry leaves, kafir lime leaves and two teaspoons of chilli powder and the a cup of water. Reduce down until excess liquid dissolves.
Add in the potatoes (quartered) and stir to coat in the tomato curry mixture.
Pour in the lite coconut cream and coconut milk. Bring to the boil stirring occasionally and keep it going for about 15-20 minutes.
Turn down to low heat, add in the spinach (roughly chopped) and simmer until the potatoes are soft and the mixture starts to thicken. Take off the heat and serve with wholemeal roti. Garnish with fresh coriander leaves.