Potato and spinach curry

Use as part of a tapas selection or increase this recipe for a tasty family dish.

Potato and spinach curry

Ingredients

Serves 4-6

canola oil spray
½ onion, peeled and diced
1 tsp ground cumin
¼ tsp turmeric
600g boiling or new potatoes, washed and sliced into quarters
1-2 bunches spinach, leaves torn
¼-½ cup Malay curry sauce
8-10 lettuce cups
2-3 tomatoes, sliced into wedges, for garnish

Method

Heat a large heavy-based frying pan with a lid. Spray with oil, add onion, cumin and turmeric. Stir fry for 1-2 minutes.
Add potatoes and add cold water to just cover.
Bring to the boil, reduce heat and simmer covered for 8-10 minutes until the potatoes are cooked and the liquid reduced.
Add spinach leaves and heat through until spinach is wilted.
Stir through curry sauce and serve in lettuce cups. Garnish with tomato wedges.

For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 607kj
Protein 5.5g
Total fat 2.3g
- saturated fat 0.5g
Carbohydrates 22.9g
- sugars 4.7g
Fibre 6.4g
Sodium 125mg

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