saag aloo (spinach and potato curry)

Serves: 4

Ingredients:
1 tablespoon olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
1-3 green chillies, finely chopped
1 tablespoon chopped fresh ginger
1 teaspoon turmeric
750g potatoes, peeled and cut into small pieces
1/2 teaspoon red chilli powder
750g spinach leaves, washed and chopped

Method:
heat the oil in a non-stick frying pan, add the onion, garlic, chilli and ginger and cook for 2-3 minutes until softened.
stir in the turmeric and cook for 5 minutes. add the potatoes and red chilli powder, stir, cover and cook for 15-20 minutes over a medium heat, stirring regularly.
stir through the spinach, cover and cook for 25 to 30 minutes, until the potatoes are tender and the mixture quite dry.serve with brown rice