- 1 onion
- 250g cherry tomatoes
- 750g Jersey Royal potatoes
- ½-1 tbsp Goan curry paste
- 200g French beans
- 50g baby leaf spinach
- 400ml coconut milk
Prep: 10 mins | Cook: 20 mins
1. Peel and roughly chop the onion. Scrub the potatoes and cut any larger potatoes into halves or quarters (no need to peel them – any loose bits of skin will flake off as you scrub them). Set aside. Warm a medium pan over a medium heat for 2 mins, then add 1 tbsp oil. Add the onions with a pinch of salt and pepper and cook for 5-6 mins, stirring often, till starting to soften.
2. While the onion cooks, halve the cherry tomatoes.
3. When the onion has cooked for 5-6 mins, add ½-1 tbsp Goan curry paste (this paste is hot, so add as much or as little as you prefer) and stir in the cherry tomatoes. Cook for 2 mins, stirring. Pour in the coconut milk, stir and bring up to a bubble. Carefully add the potatoes and pop a lid on the pan. Simmer gently for 8 mins. If the sauce starts to get too dry, add a cup of water.
4. While the curry is simmering, trim the woody ends off the French beans. When the potatoes have cooked for 8 mins, add the beans to the pan and stir into the sauce. Cook, lid off, for 5 mins till the potatoes are soft when pierced with a sharp knife and the French beans are just tender. Cook for a little longer, if you need to. Stir the baby leaf spinach through at the end to just wilt it.
5. Taste the curry and add more salt or pepper if you think it needs it. Divide it between a couple of warm bowls to serve.