How about a potato and Spinach curry?
1 tsp each black mustard seeds and cumin seeds
pinch of chilli flakes
1 tsp ground coriander
1/2 tsp turmeric
1 large onion-chopped,2 large cloves garlic finely chopped and 1tblspn grated fresh ginger
1 kilo charlotte potatoes
baby spinach-washed ( the equivelant of 2 supermarket bags)
yogurt to serve
In a little oil,saute the dry spices until they start to darken and release their aroma. Be careful...the mustard seeds may pop and fly all over!
Add a touch more oil and the onions,garlic and ginger.....continue to cook until the onions start to soften. Add the potatoes which have been washed,and sliced lengthways ( but not peeled).Cook until the potatoes start to colour......turn the heat down and cook until the spuds are tender....add a bit of veggie stock if things get dry.
Add the spinach a handful at a time....stir gently until it is all in the pan. Put the lid on and let simmer for five minutes....stir once or twice. Serve with dollops of yogurt.
This is enough for 4
You will need a fairly large pan to accomadate all the spinach.