Spinach, Potato and Leek Curry
With a big bag of baby spinach and several leeks left with only two dinners left to veg box day, I decided to make them disappear in a yummy curry. Having made paella earlier in the day, we didn’t fancy rice, and with so many potatoes in the dish, I wondered if it might be carb overload! With that in mind we just had a large bowl of curry served with homemade mint yogurt.
Medium onion, chopped
3-4 cloves of garlic, finely chopped
2 tbsps grated ginger or 1 tsp ground ginger
1 tsp salt
Half a dozen medium potatoes, peeled and diced
2 small leeks, sliced
1 tin of tomatoes
A generous squirt of tomato puree
½ pint broth or water
1 tsp turmeric
1 tsp cumin
1 tsp garam masala
½ tsp ground coriander
- Gently fry the onions in olive oil until soft. Add the garlic, ginger and salt and stir for a couple of minutes. Add the tomatoes, tomato puree and dried spices (chilli flakes to your personal taste in terms of spice) and simmer for a couple of minutes. Add the broth or water, potatoes and leeks. Bring to the boil and simmer for around an hour. or until the potatoes are starting to soften and thicken the sauce. Keep adding broth or water to prevent the sauce drying out.