Potato curry with spinach, curry leaves and mustard seeds

Name: Potato curry recipe
Yield: 4
Ingredients: 700g red chat potatoes, halved or cut into thirds; 1L (4 cups) chicken stock; 1/2 tsp each of ground cumin , coriander, turmeric and sweet paprika; 50g ghee; 2 garlic cloves, sliced; 3 sprigs curry leaves; 20.00 ml black mustard seeds; 2 onions, roughly chopped; 40.00 ml Thai red curry paste; 20.00 ml tomato paste; 400ml can coconut cream; 120g baby spinach; 4 soft-boiled eggs, halved; 2 tsp fish sauce, to taste; Steamed rice, Greek-style yoghurt and lime wedges, to serve

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P94 Potato curry with spinach, curry leaves and mustard seeds

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 09, 2023

This hearty curry is the ultimate meat-free Monday meal.

700g red chat potatoes, halved or cut into thirds
1L (4 cups) chicken stock
1/2 tsp each of ground cumin , coriander, turmeric and sweet paprika
50g ghee
2 garlic cloves, sliced
3 sprigs curry leaves
1 tbs black mustard seeds
2 onions, roughly chopped
2 tbs Thai red curry paste
1 tbs tomato paste
400ml can coconut cream
120g baby spinach
4 soft-boiled eggs, halved
2 tsp fish sauce, to taste
Steamed rice, Greek-style yoghurt and lime wedges, to serve

Method

1.

Place potatoes and stock in a medium saucepan and bring to the boil. Boil for 15-20 minutes until just cooked. Drain, saving 3/4 cup (180ml) potato cooking liquid. Season potatoes with ground spices. Melt ghee in a large saucepan over medium-high heat. Add garlic and fry for 1 minute or until lightly golden. Remove with a slotted spoon and set aside. Fry curry leaves for 1-2 minutes until crispy, then set aside with the garlic.
2.

Fry mustard seeds until they begin to pop, then add onion and cook, stirring occasionally, for 5 minutes or until slightly softened. Add curry paste and tomato paste and cook for 30 seconds.
3.

Stir in coconut cream and bring to a simmer. Add potatoes and 1/2-3/4 cup (125ml-180ml) of potato cooking liquid to adjust consistency. Stir in spinach and allow to wilt. Season with fish sauce and top with crispy garlic and curry leaves.
4.

Serve with eggs, rice, yoghurt and lime.