This dish is a good accompaniment to any Indian food and is wheat, gluten and dairy free.
1 Tablespoon of sunflower oil
1 teaspoon of turmeric
Half a teaspoon each of garam masala, ground coriander and cumin seeds.
Half an onion, peeled and chopped
1 clove of garlic, peeled and chopped
250g (10oz) potatoes, peeled and cubed
1 Organic vegetable stock cube
175ml of boiling water
125g (5oz) chopped spinach
Salt and pepper
1. Heat the oil in a large saucepan and add the turmeric, garam masala and the coriander and cumin seeds. Fry for one minute.
2. Stir in the onion and garlic and fry for a further 3 minutes.
3. Add the potatoes and cook for a further 3 minutes.
4. Make up the vegetable stock and pour into the pan. Add the salt and pepper. Simmer uncovered until the potatoes are nearly cooked. Then add the spinach and cook for a final 2 minutes until the potatoes are cooked thoroughly.
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