Potato and spinach curry

Ingredients

3 tbs garlic oil

4 potatoes

2 cups spinach chopped or baby

A thumb size piece of ginger

2 tbs curry powder

1 tsp chilli

3 tbs tomato paste

1 cup water/stock

1 cup rice milk

1 tbs coconut essence

1 heaped tbs peanut butter

Lime juice to take

Maple syrup to taste

Method

• Par boil potatoes for 5 minutes or until edges are soft

• Add garlic oil, ginger, chilli powder and curry powder to a hot pan

• Cook for a couple of minutes

• Add cooled potatoes and brown

• Add tomato paste, peanut butter, water, rice milk and coconut essence

• Finish with salt, pepper, lime juice and maple syrup.

Original recipe: Eggplant curry