This is a quick and easy dry curry made with potatoes and spinach. Its great paired with a saucy curry. Make in a non-stick pan for ease. substitute normal potato with sweet potato if you wish ( one of my favourite veggies) Accidentally vegan.
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1 tbsp sunflower oil
5 medium potatoes (approx 650g)
240g bag of fresh spinach
3 garlic cloves
1 tsp ginger
1 tsp salt
Handful of fresh coriander
£3.50
92 in stock
Serves: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Once cooked with the suggested shopping list, this dish is gluten free and vegan.
Allergen Advice: for allergens, see ingredients in bold.
Ingredients: Cumin Seeds, Black Mustard Seeds, Asafoetida, Cumin & Coriander Powder, Turmeric Powder, Jaggery, Red Chilli Powder
Prepared in a kitchen that handles nuts, sesame seeds, peanuts, gluten, mustard and celery.
| Weight | 43 g |
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