POTATO CURRY

HI and welcome to our veggie kitchen. Spring is here, the blossom is on the trees and the daffodils are out in the parks. We will soon change our recipes for lighter dishes. So this is our last curry. INGREDIENTS 500g potatoes 2 large tomatoes chopped 2 small onions chopped 4 tablespoons vegetable oil 1 teaspoon turmeric 1 teaspoon cumin 1/2 teaspoon chilli powder or 1 chilli 150ml coconut milk 200ml water chopped coriander salt to taste METHOD Cut potatoes into chunks (about 2"). Boil until just tender. Drain. Heat the oil and fry the onions for 2 minutes until soft, stir in turmeric and cumin and fry for one minute. Add 200ml water, heat, add cooked potatoes, and chilli powder. Add coconut milk and heat, stir for 5 minutes, add salt. Stir in chopped coriander. SERVE with rice or naan bread

CHICK PEA & spinach dry curry

Hi and welcome. Another curry recipe. TBread or Pitta. INGREDIENTS 2 tbsp vegetable oil 1 small onion sliced 2 garlic cloves crushed 1 large tomato chopped 1 red chilli 2 tsp Garam Masala 400g tinned chick peas drained 250g pack spinach washed METHOD Heat oil in a large saucepan, add onion fry gently for 3 mins, add garlic, chilli and chick peas, fry for 3 minutes, add garam masal, 3 tbsp water and cook for 3 mins. Next, stir in spinach, cover, turn off heat, leave for 3 mins and spinach will wilt. SERVE WITH YOGURT, NAAN BREAD OR PITTA ENJOY