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Quick curry – if you have cooked potatoes handy

January 2, 2012

Today the beloved, poppa, Jeaniegran, Arlo, Poppy and I went to Plymouth. A gale was blowing and at one point, it hailed, but the sun also shone on us as we walked beside the wind whipped River Tamar. Lots of boats, houses, open space, children’s playgrounds – even an outdoor gym! but it was strangely deserted. Spooky almost.

Fingers and ears numb from the cold, we talked of the perfect meal to warm us (a mug of tea/hot chocolate and a bag of chips as it turns out) as we returned to the car. Later we ate a speedy spinach and potato curry – relies having some ready cooked potatoes handy for it to be really speedy.

Cook some shredded spinach, chopped garlic, chopped celery and a generous handful of cashew nuts in a pan with a little oil. Put the lid on. After it’s cooked for about 5 minutes add some cooked potatoes and a little bit of water, and stir well. Cook for a few minutes more then remove from the heat and leave the lid on the pan.

Put a teaspoon each of turmeric, ground coriander, chilli powder, yellow mustard seeds, brown mustard seeds, cumin seeds and mint into a frying pan  with some olive oil and cook stirring all the time until it starts to smell lovely.

Then add some natural yogurt and a little salt to the cooked spices and mix well. Pour the lot over the potato and spinach mixture, stir and heat gently.

Spoon into serving bowls and garnish with a cherry tomato or two. Nice with nan bread – Peshwari preferably.

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