- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, sliced
- 1 tbsp chopped ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 500g potato, cut into 2cm, ¾in chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 large red chilli, halved, deseeded and finely sliced
- ½ tsp each black mustard seeds, cumin seeds, turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 250g spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
Add a splash of water, cover, and cook for 8-10 mins.
Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
ChickpeasAdd a can of chickpeas to this recipe and you have a veggie meal for two.