Potato & Coconut Curry
3 tbsp coconut or neutral oil
2 medium white onions, finely chopped
4 cloves garlic, finely chopped
1 thumb (approx 3 tsp) ginger, finely chopped
1-3 green chillies (depending on your heat preference. Deseed for further heat reduction.)
1 tbsp ground cumin
2 tsp turmeric
2 tsp ground coriander
1 tbsp peanut butter
1 large or 2 medium tomatoes, diced
5 medium button mushrooms, chopped
1-2 large potatoes depending on how big they are (you can use sweet potatoes if you'd prefer, too. Just increase the cooking time by 15-20 minutes), chopped into bite size cubes
1 400ml/14oz can coconut milk
1 large handful baby spinach leaves
1 tsp garam masala
¾ tsp salt
1 good grind of black pepper
1 handful fresh coriander
In a large saucepan, heat the oil over a medium-high heat.
Reduce heat to medium, add the onions and cook for 10 minutes, stirring so they don’t burn.
Add the garlic, ginger and chillies and cook for a further 5 minutes.
Now add all the cumin, turmeric, ground coriander and peanut butter and stir until mixed in.
Add the tomatoes and cook for 2 minutes, then add the mushrooms, mix in, and cook for a further 2 minutes.
Add the potatoes and cook for 2 minutes.
Add the coconut milk, bring to a boil, then reduce to a simmer. Simmer for approximately 20 minutes, or until the potatoes are cooked through. If using sweet potatoes instead, they will take longer.
Add the spinach leaves and stir them in so they wilt.
Stir in the garam masala, salt and pepper. Add a good squeeze of lemon, too.
Ladle into bowls and garnish with fresh coriander. Serve alongside rice, poppadoms and/or naan bread.