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
1 lb fresh or frozen chopped spinach
150 g baby new potatoes
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek leaves
1 tsp fennel seeds
1/4 tsp asafoetida
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
Small bunch of coriander, chopped
Zest of one small lemon
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.