This beautiful South Indian style, New potato, coconut and spinach curry is packed with flavour – it’s the perfect date night dish!
- 500g Cornish New potatoes, halved
- 2tbsp vegetable oil
- 1 onion, thinly sliced
- 3cm piece ginger, peeled and finely grated
- 3 cloves garlic, crushed
- 1-2 green chilies, depending on your heat preference, finely chopped
- 2tsp ground turmeric
- 2tsp mustard seeds
- 2tsp garam masala
- 1tsp ground cumin
- 1tsp ground coriander
- Large tomatoes, roughly chopped
- 400ml coconut milk
- 200ml water
- 1tbsp white wine vinegar
- 1tsp caster sugar
- 200g green beans, trimmed and halved widthways
- 350g king prawns
- 200g spinach
- Juice of 1 lime, plus lime wedges to serve
Heat the oil in a large frying pan over medium high heat and add the onion. Cook, stirring occasionally, until golden brown, 6-8 minutes. Once cooked, add the ginger, garlic, chilies, turmeric, mustard seeds, garam masala, ground cumin and coriander.
Cook, stirring, for 2 minutes then add the tomatoes and cook until slightly softened, 2 more minutes.
Add the coconut milk, water, vinegar and sugar. Season with salt and pepper, bring to a simmer and cook for 10 minutes.
Add the potatoes, cover with a lid and simmer for 15 minutes until almost cooked. Add the green beans, stir and cook for a further 5 minutes until the potatoes and beans are tender.
Add the king prawns and cook for 3-4 minutes, until cooked through. Stir through the spinach until wilted. Add the lime juice, taste and season with more salt and pepper if you like.
Recipe by www.seasonalspuds.com