A really useful dish to have stashed up your sleeve. When the spinach is good and the new potatoes are back in season we tend to make a big batch of this so we always have a filling tasty mid-week supper. Serve with rice, papadum, and of course a mango chutney.
Rapeseed Oil (2 tbs)
5 garlic cloves (yes 5, we love garlic) sliced
1 big fat red chilli (de-seeded if you don't want it too hot) sliced
1 tsp turmeric (or freshly grated if you have it)
1 tsp cumin seeds
1/2 tsp mustard seeds
1 large onion sliced thinly
Pinch of salt
2-3 tbs water
500g potatoes, cut in to even size chunks
250g bag of lovely fresh spinach
Heat the rapeseed oil in a big pan, once hot add the ginger, garlic and onions. Cook for 2-3 minutes until onions go translucent, add the potato chunks, sliced chillies and all the spices along with the salt and cook for another 5 minutes. Add the water cover the pan and cook for another 10 minutes checking the potatoes are softened, cook a little longer if necessary. Once the potatoes are soft add the spinach and let it wilt gently, stirring in to the potato mixture.
Serve on a bed of rice and add your favourite chutney.