11/10/2023
Our very own Chloe sharing her curry recipe with RHS Community Gardening!
We agree, it's yummy, and perfect for home grown produce.
How to make Chloe’s spinach, potato and pea curry 🍛
INGREDIENTS:
💚 120ml sunflower oil
💚 1 tsp black mustard seeds
💚 2 brown onions, peeled and finely chopped
💚 6 garlic cloves, peeled and minced, or 6 tsp garlic paste
💚 3cm piece fresh ginger, peeled and grated, or 3 tsp ginger paste
💚 1 chili
💚 200g tomatoes, chopped, or 200g tinned chopped tomatoes
💚 1½ tsp ground cumin
💚 2 tsp ground coriander
💚 ½ tsp ground turmeric
💚 450g new potatoes, halved and cut into 1½ cm-thick slices
💚 1kg chopped whole leaf spinach
METHOD:
💚 Pour the oil into a large, deep pan over a medium heat until very hot, then tip in the mustard seeds, and leave to fizz and crackle for up to a minute.
💚 Add the onion, cook for eight minutes, until soft and golden.
💚 Add the garlic, ginger and chili, and cook, stirring for about three minutes.
💚 Stir in the tomatoes, ground spices and salt, and cook for about five minutes, until you can see the oil separate from the tomato mixture.
💚 Add the chopped potatoes, spinach and 200ml of just-boiled water, put the lid on and leave to cook for 15 minutes, stirring every five minutes.
💚 Remove the lid and cook for a further 15-20 minutes, until the liquid has gone and you are left with a thick curry.
💚 Top with coriander leaves and serve with naan bread.
https://www.rhs.org.uk/get-involved/big-food-share/recipes-and-stories/spinach-potato-pea-curry
