The Vegetarian Curry Bible

Navratan Korma 2

Potato and Spinach Curry

by Ann Shaw

Ingredients

(Serves 6)

Ingredients:

•

1/2/b Paneer (or cottage cheese)

2 cups Mixed boiled vegetables (carrots, french beans, green peas, potatoes)

3 Tomatoes

2 Onions

1 tsp Ginger and garlic paste

1 1/2 tsp Chili powder

1/2 tsp Turmeric powder

2 tsp Coriander powder

1 tsp Garam Masala

1 cup Milk

3 tsp Heavy Whipping Cream

3 tsp Ghee

to taste Salt

•

900g/2lb sweet potatoes, peeled and chopped in to 1cm cubes

450g/1lb spinach, washed and roughly chopped

225g/8oz carrots, peeled and sliced

225g/8oz courgettes, sliced

1 tsp cooking oil

1 tin coconut milk

1 tsp Thai red curry paste

1 tsp fresh ginger, peeled and grated

juice of half a lime

salt and pepper

bunch of coriander, roughly chopped

Ghee for deep frying

Method

Method:

Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the

skin and chop. Cut the paneer into small pieces and deep fry in ghee.

Heat oil in a vessel and fry the onions for a few minutes. Add the ginger and

garlic paste, and fry for 1/2 minute. Add the chopped tomatoes, turmeric

powder, coriander powder and chili powder, Garam Masala and salt. Fry for at

least 3-4 minutes.

1. Cook the potatoes for 20 minutes, steam the spinach for a couple of

minutes and cook the carrots and courgettes for 12 minutes in salted

water. Drain thoroughly

Heat 1 tbsp of cooking oil in a large wok. Add the coconut milk, the red

curry paste and the ginger and stir in well, heating through. Add the

lime juice, salt and pepper to taste.

Add the boiled vegetables, milk, cream and fried paneer pieces. Cook for a few

minutes.

Serve Hot

Add all the drained vegetables and warm thoroughly

Serve on a bed of rice and garnish with coriander.