Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Sunflower oil |
| 1 \N | Onion; sliced |
| 1 \N | Clove garlic; crushed |
| 2 \N | Cm; (1) piece root |
| \N \N | ; ginger, finely |
| \N \N | ; chopped |
| 2 teaspoons | Cumin seeds |
| 4 teaspoons | Ground coriander |
| 2 teaspoons | Chilli powder |
| 300 millilitres | Vegetable stock; ( 1/2 pint) |
| 500 grams | Potatoes; peeled and cubed |
| \N \N | ; (1lb) |
| \N \N | Salt and freshly ground black pepper |
| 1 \N | 500 g pack leaf spinach; defrosted and |
| \N \N | ; roughly chopped |
Heat the oil in a large saucepan. Add the onion, garlic, ginger and spices and fry for 1-2 minutes.
Add the stock, potatoes and seasoning.
Cover and cook gently for about 40 minutes.
Add the spinach, stir well and simmer for another 5-10 minutes.
Converted by MC_Buster.
NOTES : A spicy Indian vegetable dish, an ideal accompaniment to a hot curry.
Converted by MM_Buster v2.0l.