- 500g Jersey Royal potatoes
- 200g baby leaf spinach
- 2 tsp cumin seeds
- 1 chilli, finely chopped
- 1 onion, finely chopped
- 1 tomato
- 3 garlic cloves, finely chopped
- A thumb of ginger, peeled and julienned
- ½ tsp turmeric
- 2 tsp garam masala
- 4 tbsp coconut milk, plus extra to garnish
- Chilli flakes, to garnish (optional)
Prep: 15 mins | Cook: 30 mins
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Set a large roasting tin in the oven to heat up.
2. Scrub your Jersey Royals clean. Halve or quarter them (or leave any baby ones whole), depending on how large they are – you’re after even, bite-sized pieces. Toss with 1 tbsp oil. Season with salt and pepper. Tumble into the warmed roasting tin and slide into the oven. Roast for 30 mins or till the potatoes are golden on the outside and tender in the centre.
3. Meanwhile, bring a large pan half full of salted water to the boil. Plunge the spinach into the water for 30 secs. Drain, rinse with cold water and set aside to cool in a colander.
4. Set a frying pan over medium heat. Add the remaining oil. Swirl in half the cumin seeds and all of the chopped chilli. Stir through the oil for 30 secs, then add onions. Cook over medium heat for 5-10 mins, stirring opften, or until tender and glossy.
5. Meanwhile, grate the tomato, giving you a fine tomato pulp, and discard the skin. Add the garlic, half of the ginger and the turmeric to the pan with the onion. Cook for 1 min, then fold in tomato pulp and cook until the tomato has thickened to a paste, 1-2 mins, stirring continuously.
6. Add garam masala and the coconut milk to the pan. Fold the spinach through and warm for 1-2 mins, then take the pan off the heat. Mix in the roast potatoes and serve, garnished with chilli flakes, the reserved ginger and cumin seeds, and a drizzle of coconut milk, if you like.