It pays off investing the time to make your own curries. Once cooked they can be kept for a few days in the fridge (the flavor improves as the spices permeate through the dish). As well as tasting great, homemade curries are also cheap to make compared to shop bought and takeaways.
Heat up the oil in a large pan, fry the cinnamon bark and bay leaf. Finely chop the onion and add this to the pan. Once the onion starts to turn golden add the cumin seeds, chopped chili, ginger and garlic.
Measure out the spices and salt in a small dish and add 1 tablespoon of water to mix them to a paste. Then add this to the pan and stir. After a minute add the tomatoes (a small tin or fresh ripe tomatoes if you have them).
Rinse the new potatoes and chop into bite size chunks. Once the oil in your sauce starts to separate and the tomatoes have reduced add the chopped potatoes. Cover with a lid and cook on a medium to low heat until the potatoes are soft in the center, stir often so that the potatoes don’t stick.
Once the potatoes are ready (prick with a fork to test)add the fresh spinach a handful at a time and stir in. Replace the lid on the pan and leave for a minute to cook the spinach through. Serve with rice or Indian breads.
|Nutritional Values - per portion|
|Total Fat 8g|
|Saturated Fat 1g|
|Total Carbohydrate 26g|
|Dietary Fiber 7g|
|Nutritional Values - all portions|
|Total Fat 35g|
|Saturated Fat 4g|
|Total Carbohydrate 104g|
|Dietary Fiber 29g|
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