My family love to build their own curry bowls. We place each dish in the middle of the dining table so everyone can help himself or herself; it’s a great way for kids to discover different textures.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- Curry Paste
- 1½ cups chopped tomato
- 2 tsp rogan josh curry paste
- 2 tsp ground cumin
- 1 thumb-size piece ginger
- 5 garlic cloves
- 1 onion, roughly chopped
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- 4 large potatoes, cut into bite-sized pieces
- 350g spinach, roughly chopped
- Salt, to taste
- ½ iceberg lettuce, separated into lettuce cups
- 1 lemon, quartered
Method
- In blender, place tomato, curry paste, cumin, ginger, garlic cloves and onion and puree to a paste.
- Heat pot over high heat, add curry puree, stir and bring to boil. Cook for about 3–5 mins, stirring occasionally.
- When puree is thick, add potato, stir and pour in some water halfway over potato. Cover with lid and cook until potato is soft (about 15 mins).
- Remove lid and test to see if potato is cooked. When it is, cook for another 5 mins with lid removed and simmer to reduce liquid until sauce is thick. Once liquid is reduced, turn down heat, add spinach and stir well. Cover with lid and cook for a couple of mins. After 2 mins, remove lid, add salt to taste and stir.
- Serve in lettuce cups with squeeze of lemon.
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