This is a great ‘after work – no onion – quick fix curry’. A really easy dish which you can whip up in less than half an hour.

Preparation time 10 minutes, cooking time 20 minutes

Serves 4

Ingredients

1 lb fresh or frozen chopped spinach

150 g baby new potatoes

Key Spices

1 tsp cumin seeds

1 tsp mustard seeds

Warming Spices

1 tsp fenugreek leaves

1 tsp fennel seeds

Other Spices

1/4 tsp asafoetida

Wet Ingredients

2 tbs unsalted butter or vegetable oil

2 tsp pulped garlic

1 tsp pulped ginger

2 fresh green chillies, pierced

2 tbs lemon juice

140 ml water

Sea salt to taste

Garnish

Small bunch of coriander, chopped

Zest of one small lemon

Method

Place a sauté pan on a low heat, add the butter or oil and allow to warm, then add the asafoetida and allow to sizzle.

Immediately add the key spices and warming spices.

Mix well, then add the garlic, ginger and green chillies.

Stir well and sauté for 2 minutes.

Add the spinach, potatoes, lemon juice, water and sea salt to taste. 

Stir, place the lid on the pan and cook for 15 minutes or until the potatoes are cooked through.

Remove from the heat, add the fresh coriander and lemon zest, and stir.