spinach, potato and mushroom curry served with garlic and turmeric rice

prep time 15 mins
cooking time 50 mins
difficulty medium
style curry, Indian
heat mild/medium
serves 4

ingredients

2 cloves of garlic finely chopped
1cm of ginger grated
1 teaspoon of crushed chillies (or 1 fresh red chilli finely chopped)
2 medium onions sliced
5 medium potatoes peeled and cubed
10 chestnut mushrooms sliced
1 bag of spinach leaves
a good pinch of fresh coriander
1 cup of cold water
1 can of chopped tomatoes
1 teaspoon of tomato puree
3 tablespoons of rapeseed oil or bran rice oil
1 vegan stock cube
2 tablespoons of turmeric
2 tablespoons of garam masala
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 pinch of salt
1/2 teaspoon of ground pepper
1 teaspoon of chilli powder (reduce or leave out if you don't like too much spice)

Rice
70g per person of fair trade basmati rice
1 clove of chopped garlic
1 teaspoon of turmeric

1) add the potatoes to boiling water and simmer for about 12 mins or until nearly soft, drain and set aside

2) fry the onions on a medium heat in 1 tablespoon of oil until softened

3) add the garlic and ginger and reduce to a low heat (so not to burn them)

4) add two tablespoons of oil to the pan and add the chilli and spices (apart from the salt and pepper)

5) stir with a wooden spoon to create a paste

6) add the chopped tomatoes to the pan and stir thoroughly

7) add a cup of water and the stock cube (i usually fill up the tomato can as a measure, and to get all the remaining tomato juice.)

8) leave the curry to simmer on a low heat for 10 minutes so that the flavours can infuse

9) now add the mushrooms, and the tomato puree, stir and leave to cook for 10 minutes

10) add the potatoes and leave for a further 10 minutes

11) now add the spinach, fresh coriander, stir and season with salt, pepper and additional chilli powder if required (taste to test)

12) as soon as you add the spinach, reduce the heat to it's lowest setting, put the lid on the pan and leave to settle

13) for the rice, simply weigh your desired quantity and add double the weight in water

14) add the garlic and turmeric to the pan

15) bring to the boil and then reduce the heat to a gentle simmer

16) place the lid on the pan and allow the collected steam to finish off the rice (the cooking will take about 10-12 minutes in total)

to serve

garnish with fresh coriander and serve with mini poppadums and chutneys