Although curry and potatoes are now great British staples, both foods originated outside of the UK. Curry powder came from India and was first sold in the UK in the 18th century, while potatoes arrived on our shores in the 16th century from the Americas.
Serves 4
Ready in 45 minutes
Per serving:
444kcals
24.3g fat (8.6g saturated)
10.6g protein
50.2g carbs
10.2g sugar
0.8g salt
Halve the potatoes, if large, put into a large pan and cover with water. Bring to the boil and cook for 5 minutes. Drain and set aside.
Heat the oil in the same pan, add the mustard seeds and cook until they start to pop. Add the onion and fry for 5 minutes, until softened. Add the garlic, ginger, chilli, turmeric and curry leaves and fry, stirring, for 1 minute. Add the potatoes and cook, stirring, for 2 minutes. Pour in the coconut milk, bring to the boil, then reduce the heat and simmer for 10 minutes. Stir in the tomatoes, season, and cook for a further 5-10 minutes, or until the potatoes are tender but still holding their shape. Season to taste, then stir in the spinach and cashews.
Cook briefly to just wilt the spinach. Divide between 4 warm bowls and serve with naan bread to soak up the juices.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.