This is my take on a classic Indian potato and spinach curry. It is a quick and easy vegetable curry that can be made with virtually any vegetable combination including chick peas and lentils. This version has a lemongrass flavour and is a good accompaniment to meat, chicken or fried fish. I prefer using kale rather than spinach as it is more robust. The base sauce in this recipe made with the Nonya Sambal curry mix is also a great way of using up leftover potatoes and vegetables from a Sunday roast.
- 1/2 jar of Nonya Secrets Nonya Sambal Curry Mix
- 300g potatoes
- 150g kale (or your choice of greens)
- 100g plum tomatoes, halved
- 200ml water
- Sprigs of coriander leaves
Prepare the kale by removing the leaves from the tough stems by sliding a sharp knife down the stem. Rinse well and drain in colander.
Boil the potatoes in the water for 12-15 minutes until almost cooked and then add the Nonya Sambal curry mix, the kale and tomatoes. Mix well and cook for a further 2-3 minutes until the kale is wilted and the potatoes just cooked. Season with salt to taste and garnish with sprigs of coriander leaves.