Roast Carisma Potato and Spinach Curry
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1hr 20m -
4 -
Easy
Recipe credit to Michael Weldon
Ingredients
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SPINACH GRAVY
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GARNISH
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SERVE WITH
Method
STEP 1
In a saucepan of heavily salted boiling water cook the potatoes until soft and almost falling apart. Strain and allow to steam and cool.
STEP 2
Drizzle the potatoes with oil and season with salt. Spread in an even layer on a roasting tray. Roast at 200deg c for 30 minutes, remove from the oven, turn and return to the oven, cook until golden all over.
STEP 3
In a large saucepan over a medium high heat melt the butter, add in the onion and cook until lightly caramelized. Add in the garlic, ginger, chilli, ground spices and a pinch of salt. Cook until aromatic.
STEP 4
Add in the half the spinach and turn through the spices until slightly wilted. Add in the other half of the spinach and continue to wilt. Add in the stock and cream, stir together and simmer for 3 minutes. Taste and adjust seasoning to you’re liking. Blend until smooth. Keep warm on a low heat.
STEP 5
Once the potatoes are roasted transfer then into the spinach gravy then serve in a sharing bowl once coated.
STEP 6
Garnish with extra cream, diced red onion, sliced chilli and coriander leaves. Serve with rice, papadums or any other garnish you like with your favourite curry.
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45min 
2-4 
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