Spinach & Potato Coconut Curry

Recipe from HealthyFood.co.uk.  

Ingredients

  • 2 garlic cloves
  • Cooking oil
  • 1 cup coconut milk
  • 1 lb potatoes, peeled and diced
  • 1 tbsp medium curry powder
  • 2 tsp ground coriander
  • 2 tsp ginger
  • 1 cup hot reduced-salt vegetable stock
  • 1 cup rice
  • 1 small yellow onion
  • 1 cup spinach

Directions

  1.  Set a large, deep, non-stick frying pan over a high heat and coat with oil. Add spices and coconut milk and stir for 3 min. Add the potatoes and curry powder, stir well and bring to a boil.
  2. Add the stock along with 2 cups hot water and return to a boil. Simmer for 15 min, or until the potatoes are tender.
  3. While the curry is simmering, cook the rice according to the pack instructions, then drain, cover and keep warm.
  4. At the same time, set a frying pan over a high heat and coat with oil. Add the onion fry for 8 min until golden. Transfer onions to the curry for the last 5 min of the cooking time.
  5. Add the spinach to the curry for the last 3 min of the cooking time or until wilted.
  6. Serve the curry over rice, while hot.