John Myers
Contents
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Ingredients
- 1 kg Waxy potatoes
- 250 g Fresh spinach leaves
- 100 g Charlotte
- 20 g Fresh ginger
- 2 piece Cloves
- 1 Teaspoon (level) Ground coriander
- 1 teaspoon Ground cumin
- Ground cinnamon
- Black pepper from the mill
- 2 teaspoon Mustard seeds brown
- 1 tablespoon Coconut oil
- 2 piece Medium hot chili peppers
- 1 teaspoon Paprika
- 400 ml Vegetable stock
- 1 teaspoon Garam masala paste
- 1 Can Coconut milk
- Salt
Instructions
- Peel the potatoes and cut into small pieces. Wash the spinach and spin dry. Dice the onion and ginger. Core and chop the chilli peppers.
- For the spice mixture, grind the cloves in a mortar and mix with coriander, cumin, cinnamon and pepper. Also grind the brown mustard seeds in a mortar.
- Melt a little coconut oil in a large saucepan and fry the mustard and ginger, then add the crushed mustard seeds and fry, stir in the spice mixture.
- Add the chili peppers, potatoes and the paprika powder and add the vegetable stock. Bring everything to the boil, season with salt, let simmer for about 10-15 with the lid.
- Remove the lid from the pan and stir in the garam masala and coconut milk. Add the spinach, stir in and simmer for about 5 minutes.
- I made a corn chicken in the oven with it. Tastes very good with it. The potato curry tastes great even without meat. The spices give a great taste and a slight heat.
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 10gProtein: 2.2gFat: 2g
