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Potato, yam and spinach curry

You could also try adding some chicken or pork to this quick curry. Pappadums are founding the Asian isle of most grocery stores.

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon finely chopped ginger
1/4 cup curry paste (such as madras, mild, hot)
2 lbs (1kg) CHERIE POTATOES, halved
1 1/2 lbs (750g) sweet potato (yams), peeled and cubed
14 oz (400ml) can coconut milk
1 1/2 cups chicken (or vegetable) broth
1 teaspoon salt
19 oz (541ml) can chick peas, rinsed and drained
3 cups spinach leaves
1/4 cup chopped fresh mint
pappadums to serve

Potato, yam and spinach curry

Heat oil in a large pot or Dutch oven over medium heat. Add onion, garlic and ginger. Cook, stirring, for about 5 minutes or until softened. Add curry paste and cook for 1 minute or until fragrant.

Add both types of potatoes, coconut milk, broth and salt. Bring to a boil then reduce heat to medium. Cook, uncovered, stirring occasionally, for about 20 minutes or until potatoes are tender.

Add chick peas, spinach and mint. Stir and cook for about 3 minutes or until spinach is just wilted. Serve with pappadums. Serves 6.