7 – 8 medium potatoes, peeled and cut into bitesize chunks
1 tbsp sunflower oil
1 large onion, sliced
1 tbsp mustard seeds
1 garlic clove, grated
1 thumb sized piece of ginger, grated
2 tbsp curry paste
100g green beans, roughly chopped
200g spinach
1 tin of coconut milk
A small handful of fresh coriander, chopped
To serve
Basmati rice
Naan bread
Method
Heat a large saucepan and add a tablespoon of sunflower oil. Gently saute the onion, potato, mustard seeds and garlic for about 5 minutes, with the lid on.
Add the mushrooms, green beans and curry paste. Stir in well and cook for a further 2 to 3 minutes.
Then, pour in the coconut milk. Bring to a simmer and cook just until the potatoes are tender. Stir in the spinach and coriander, seasoning well with salt and milled pepper.
