DAY 9, SAAG ALOO

Pete has taken to the kitchen today. Here's his take on Jamie Oliver's Saag Aloo first made for us by Simon Kelly a few moons ago!
The spices have been heavily adjusted to make it hot, hot, hot! So if your preference is for something milder, take out some or all of the chillis.
Vegan, serves 2 hungry people!

• for the curry
  20g bunch fresh coriander
  1 onion
  1 tsp each of chopped garlic, ginger & chilli
  1 tsp curry paste (use 1 tsp of my curry mix, 1 tsp chilli flakes and 1 tsp tomato paste)
  400g potatoes (scrubbed but unpeeled)
  200g tomatoes
  150g fresh spinach
  
  
  for the oil dressing
  2 cloves garlic
  1 fresh chilli
  1 tsp cumin seeds
• 2 tbsp olive oil

from left to right, top to bottom
chopped tomatoes, spinach
chopped potatoes, coriander, onion
chopped garlic, ginger, red, chilli & green chilli

Method

• Chop onion and coriander (stalks and leaves) Fry over a medium low heat for 10 minutes until very softened and golden brown.

• Add chopped garlic, ginger, chilli & curry paste and fry for 1-2 minutes to release the aromas.

1 tsp each curry mix, chilli flakes and tomato paste

• Add the tomatoes and potatoes and add boiling water to almost cover them. Cover and simmer for 15-20 minutes or until potatoes are well cooked.

• Remove the lid and cook until the sauce has reduced and thickened

• Add the spinach to the pan, cover and cook for two minutes until the spinach has wilted.

• In a separate pan,  gently fry cumin seeds, chopped garlic and sliced chilli for 1 minute until lightly golden.

• Pour the seasoned oil over the curry and serve!

Delicious with a garnish of coriander and basmati rice