Ingredients

• 2 medium sized onions, finely chopped.
• 12 tbs sunflower oil (oil is essential to release and carry the flavour of the spices).
• 4 garlic cloves grated, 2.5cm root ginger grated (or 1 tbs of garlic/ginger paste).
• 1 tsp salt (can adjust as required), 3 tsp SPICE-E MIX (12g Approx).
• A packet of spinach, chopped (250g).
• Two potatoes, chopped into 4/6 pieces each.
• 2 chopped fresh tomatoes or 1/3 of a 400g tin chopped tomatoes.
• chopped fresh coriander.

Cooking Instructions

• Heat the sunflower oil in a large, preferably non-stick pan. Add onions to the hot oil and fry for 10 mins on medium-high heat until the onions become soft, stirring continuosly.
• Add the ginger, garlic, SPICE-E MIX, tomatoes, salt and 1/4 cup water and fry on medium heat for 5 mins.
• Add spinach and fry in the masala for 15 mins on medium heat, stirring all the while. Spinach will release its own water.
• Add the chopped potatoes and a 1/4 cup water and simmer for 20-25 mins on low heat until potatoes become soft.
• Serve with rice or nan bread. You can vary the consistency of the spinach curry by adding water at this stage as per preference.