• 1Red chilli
• 150gSpinach
• 20gMango chutney
• 300gWaxy potatoes
• 25gCreamed coconut
• 15gGinger & garlic paste
• 5gVeg stock
• 1tspNigella seeds
• 1tspCumin seeds
• 0.5tbspCurry powder
• 16gTomato puree
• 160gPeas
• 0.5tspTurmeric

Instructions

1. 1

   Slice the potatoes into bite sized pieces and put in a covered microwave bowl. Cook in microwave for 6 minutes

2. 2

   Heat a wide based frying pay with oil and add the cumin seeds, curry powder, turmeric and ginger and garlic with a pinch of salt and cook until fragrant

3. 3

   Dissolve the coconut, tomato puree and stock on 200ml boiled water. Add the stock to the pan and cook for 3 minutes

4. 4

   Meanwhile add the spinach to a colander and poor over boiling water until wilted. Squeeze the water out and chop it up

5. 5

   Slice the red chilli

6. 6

   Add the potatoes to the pan with the peas and spinach and cook for 2 mins.

7. 7

   Stir through the mango chutney and garnish with nigella seeds and chilli