Summary

Ingredients

• 800 g potato (s)
• 850 g spinach leaves, frozen
• 10 cocktail tomatoes
• 2 onions)
• 3 cm ginger root
• Curry paste, red
• turmeric
• Curry powder
• cumin
• coriander
• Mango chutney
• chili
• olive oil
• salt and pepper

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Instructions

1. Wash, peel and cut the potatoes into small pieces. Cook in salted water until al dente. Cook the spinach according to the instructions on the packet.
2. Peel and finely chop the onions, ginger and garlic. Heat some olive oil in a pan and briefly toast the onions, ginger and garlic over a low heat. Then add the spinach and continue steaming. Set the pan aside.
3. Heat some oil in a small saucepan and briefly toast the caraway seeds in it. Then add turmeric, curry paste, curry and the coriander and roast for about 2 minutes, stirring constantly.
4. Quarter the tomatoes and add to the spinach along with the spice mixture and potatoes. Add the mango chutney and stir. Let everything simmer again for about 5 minutes. Season to taste with chilli and salt.