This is a quick and healthy dish that you can whip up any time of the week. This could be a main or side dish.
Prep time: 10 minutes Cooking time: 40 minutes
1 small bag of frozen spinach
1 medium red onion
2 garlic cloves
1 Tbsp Tumeric
1 Tsp Cumin
1 Tsp Chili powder
1 Tsp Rosemary
Salt and pepper for seasoning
1 small tin of light coconut milk
1 Tsp olive oil
Step. 1 Wash, peel and cut the potatoes into small dices. Put a large saucepan on medium-low heat and add the olive oil into the pan.
Step. 2 Chop up the onion and garlic and then add it in the saucepan. Let it cook until the onion is translucent.
Step. 3 Add the potatoes and let them cook with the onion and garlic for 5 minutes. Wash the frozen spinach until cold water in a strainer. Then add the spinach into the saucepan.
Step. 4 Add the turmeric, rosemary, salt, pepper, chilli powder and cumin into the pan. Give it a good stir then let it cook for 2-3 minutes.
Step. 5 Add the coconut milk and then cover the saucepan with a lid. Let it cook for 40 minutes and stir occasionally. Once the potatoes are soft and you get a creamy yellow colour, the curry is ready.