Potato & Tomato Curry
3 garlic cloves
2 TBsp ginger paste
1 onion (brown or red)
4 large tomatoes
15-20 cherry tomatoes
4-5 medium potatoes
2 handfuls of cavolo nero (OR spinach)
2 TBsp madras spice mix
3 TBsp tomato ketchup/sauce
1 vegetable stock cube
700ml boiling water
Salt and pepper
Peel and crush the garlic cloves. Peel and slice the onion. Quarter the large tomatoes. Half the cherry tomatoes. Wash and then slice the potatoes into 0.5cm clices.
In a large frying pan on a low heat, add the garlic, ginger and onion. Fry for 5 minutes, then add the madras spices and a splash of water. Fry for another 10 minutes until the onion has softened.
Roughly chop the coriander (save a few leaves for the topping).
Add the potatoes, chopped tomatoes, stock cube, ketchup and boiling water. Generously season with salt and pepper.
Bring to the boil and then simmer for 10 minutes. Add the tomatoes, cavolo nero and fresh coriander.
Simmer for another 6-8 minutes, top with the remaining coriander and serve!