Ingredients
3 tbsp Ghee or vegetable oil.
2 garlic cloves, sliced
115g/4oz onion, finely chopped
1 tbsp ground coriander
2 tsp ground turmeric
400g/14oz chopped spinach
350g/12oz potatoes, peeled, cut into large cubes and boiled.
salt
Heat the ghee/oil in a large saucepan or wok over a medium heat. Add the garlic and the onion and fry for 7–8 minutes, stirring well so the garlic doesn't burn.
Add the coriander and turmeric and stir well. Add the spinach, put a lid on the pan and cook over a medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes. Add a splash of water if needed.
Add the cooked, cubed potato and cook for a further 5 minutes: the potato will absorb any residual moisture. Serve with chapatis or rice.
I love not having to remember to go to the shop and always having a plentiful supply of amazing quality, seasonal, organic, local produce on hand! Plus the variety and recipe card definitely makes me more adventurous with my cooking.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
