Potato and Spinach Curry

Serves 4 very hungry people or 6 hungry people

INGREDIENTS

300g mixed white/sweet Potatoes
250g Spinach
100g Mushrooms
150g Fresh tomatoes
1 large onion (about 90g)
1 bell pepper (about 90g)
2 Tins (390g each) Chopped tomatoes
2-3 Cloves of Garlic
1 red chilli (or 1/4-1/2 teaspoon dried)
root ginger (or 1 teaspoon dried)
2 tsp Cumin (seeds or ground)
Cinnamon & mixed spice (1/4 teaspoon of each)
10g fresh coriander (or 2 tsp seeds or ground)
1/2 teaspoon of Cloves
6 Tablespoons Olive Oil
Juice of 2 limes
Salt and Pepper (to taste)
1 tablespoon Peanut Butter (optional)

Put a pan of water on to boil. Chop potatoes into bite size cubes and add to water and boil the potatoes for about 10 mins (if using sweet potato add this after a few minutes as it takes slightly less time to cook)
Meanwhile, chop the onion, bell pepper, mushrooms and tomatoes and set aside.
finely chop garlic,chilli and ginger (if using fresh)
put the olive oil in a pan, over a medium heat, add cumin seeds and fry for about 45-60 seconds (if using ground cumin, leave this until later) add the add garlic, chilli,ginger and onion and fry until onions start to turn translucent
add bell pepper, mushrooms and tomatoes and fry for a further 5 or so minutes. Add the tinned tomatoes and rest of spices (ground up if using seeds!), lime juice and salt and pepper. add peanut butter here too if using.
gradually add in spinach as it wilts down, stirring frequently,drain potatoes,add them and cover and simmer for 20-25 mins

ENJOY!

Vegan Brotherhood

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