Handful of fresh coriander (cilantro), roughly chopped
200ml(⅘ cup) coconut milk
Salt + pepper, to taste
200ml(⅘ cup) tinned tomatoes
200g(7oz) spinach
To serve (optional):
Cooked brown or white rice
Instructions
Heat up the oil in a large saucepan and add onion, ginger and garlic once hot
Fry for around 10 minutes until soft
Add curry powder, cumin, turmeric, paprika and garam masala, and fry for a minute until fragrant
Add the carrot, potatoes, peas, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
Bring to the boil and simmer on a low heat for around 15 minutes, until potatoes are soft enough to gently pierce with a fork
Add tinned tomatoes and continue to cook for another 10 minutes
About 5 minutes before serving, add the spinach
Serve alongside rice if desired
Leftovers are delicious reheated - see notes for freezing*
Notes
*Unfortunately it doesn't freeze well as potatoes become mushy when frozen. If you are keen on freezing this curry, I would recommend you substitute the potatoes with sweet potatoes.