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Spinach & Potato Curry

Prep Time 10 minutes
Cook Time 25 minutes
Servings 2

Ingredients

  • 200 g bag baby spinach
  • 400 g potatoes
  • 2 tbsp pataks tikka masala paste
  • 100 ml water
  • 1/2 tin tomatoes
  • 30 ml cream

Instructions

  • Chop the potatoes into small bite size cubes and parboil them for 10 minutes
  • Wash and chop the spinach
  • Fry the paste for 1-2 minutes to release the flavour of the spice
  • Add the water and cook until it thickens
  • Drain the potatoes and add to the saucepan
  • Coat in the spices and add the spinach, tomatoes and some additional water if needed
  • Simmer for 25 minutes until the potatoes are soft
  • Add some cream for the last 5 minutes