One of my all-time favourite cuisines is Indian – I love that Indian flavours are unique and aromatic.
Besides this dish smelling might fine and tasting even better. What really gets it over the line for me is that it’s easy enough for me to make and stores well when made in bulk.
Add potatoes to a large pot and cover with water. Bring to the boil and allow to cook for 10 minutes. Strain potatoes and allow to cool.
While the potatoes cool down, add onions, garlic and sauté in a non-stick pan with approx. 5 TBLSP water until the onions are nice and soft. If the water evaporates before the onions are soft, add a little more.
Next, dice the potatoes and add to the pot along with the frozen spinach, chickpeas, 1 of the diced green chilli’s and all of the spices.
Cook on low - medium heat until the potato is completely cooked through.
While waiting for the curry to cook, combine all ingredients for the minted cucumber dip into a bowl and stir until well combined. Set aside in the fridge until ready to serve.
Once potatoes are completely cooked through, Add the coconut yoghurt and apple cider vinegar to the curry stir until evenly distributed. Taste and add more salt & pepper if desired.
Serve curry with cucumber minted dip, diced green chilli and rice if using. Garnish with extra lemon juice and micro-herbs
Ingredients
Directions
Add potatoes to a large pot and cover with water. Bring to the boil and allow to cook for 10 minutes. Strain potatoes and allow to cool.
While the potatoes cool down, add onions, garlic and sauté in a non-stick pan with approx. 5 TBLSP water until the onions are nice and soft. If the water evaporates before the onions are soft, add a little more.
Next, dice the potatoes and add to the pot along with the frozen spinach, chickpeas, 1 of the diced green chilli’s and all of the spices.
Cook on low - medium heat until the potato is completely cooked through.
While waiting for the curry to cook, combine all ingredients for the minted cucumber dip into a bowl and stir until well combined. Set aside in the fridge until ready to serve.
Once potatoes are completely cooked through, Add the coconut yoghurt and apple cider vinegar to the curry stir until evenly distributed. Taste and add more salt & pepper if desired.
Serve curry with cucumber minted dip, diced green chilli and rice if using. Garnish with extra lemon juice and micro-herbs
