Serves 4
Ingredients
5 large potatoes, peeled and cubed
Handful of spinach, chopped
1/3 cup of water
For the curry paste:
6 small red chillies
2 Tbsp. shallots, chopped
2 Tbsp. garlic, chopped
1 Tsp. ginger, chopped
1 Tbsp. lemongrass, chopped
1 Tbsp. coriander
1 Tbsp. cumin
Handful of coriander
Salt to taste
Preparation method
1 To make the curry paste, add the dry ingredients to a food processor or hand blender and crush well. Add the remaining ingredients and blend until well mixed.
2 Peel and chop the potatoes into small chunks and place them into a saucepan of boiling water, ensuring the water covers the potatoes. Boil for a few minutes until the potatoes have softened.
3 Drain the potatoes and add them to a large sauce pan on medium heat. Add the water and curry paste and cover with a lid allowing to cook for fifteen minutes. Stir the potatoes regularly and add water if necessary.
4 Add the chopped spinach to the curry and cook for another five minutes. Let cool slightly before serving.