A mild and creamy curry the whole fam can get behind. Packed with potatoes and spinach, it’s a one-pot winner for kids and a easy to dial up for grown-ups.
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Serves
2
Onion
Garlic
Fresh Ginger
Mild Curry Powder
Ground Turmeric
Baby Potatoes
Chopped Tomatoes
Coconut Milk
Water
Frozen Spinach
Olive Oil
To Serve
Cooked Basmati Rice
Fresh Coriander
Lime
Lime Pickle
Serves
2
Onion
Garlic
Fresh Ginger
Mild Curry Powder
Ground Turmeric
Baby Potatoes
Chopped Tomatoes
Coconut Milk
Water
Frozen Spinach
Olive Oil
To Serve
Cooked Basmati Rice
Fresh Coriander
Lime
Lime Pickle
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Step 1.
1 Adult Serving = 2 Kids Servings
Finely dice the onion. Finely slice the garlic.
Step 2.
Place a large lidded saucepan over a medium heat with a drizzle of olive oil. Add the onion, garlic and ginger and fry for 5–6 mins until softened.
Step 3.
Stir in the curry powder and turmeric. Cook for 1–2 mins until fragrant.
Step 4.
Peel the potatoes and chop into bite-sized chunks. Tip them into the pan, then pour in the chopped tomatoes, coconut milk and water. Stir well.
Step 5.
Bring to the boil, then reduce the heat to low. Cover with a lid and simmer for 35–40 mins until the potatoes are tender and the sauce has thickened.
Step 6.
Stir through the frozen spinach and let it wilt for a few mins. Taste and season with salt and pepper.
Step 7.
Serve up!
Kids Plate: Dollop the curry over basmati rice.
Parents Plate: For the adults, top the curry and rice with coriander leaves, a squeeze of lime and a spoon of yoghurt and lime pickle, if using.
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