Potato, tomato and coconut curry

A tasty meat-free dish that is a meal in itself


Ingredients (Serves 4)

  • 1kg/21⁄4lb Rooster potatoes, peeled and halved
  • 1 tbsp vegetable oil
  • 1 tbsp black mustard seeds
  • 2 medium onions, peeled and sliced
  • 4 cloves garlic, crushed
  • 20g/3⁄4oz fresh root ginger, peeled and grated
  • 1 green chilli, deseeded and chopped
  • 6 kaffir lime leaves
  • 1 tsp turmeric
  • 1 x 410ml can reduced-fat coconut milk
  • 5 vine tomatoes, peeled, deseeded and quartered
  • 2 handfuls ready-prepared baby spinach


Cook the potatoes in a pan of lightly salted water until half cooked, then drain and set aside.

Heat the oil in a pan, add the mustard seeds and cook for 1 minute. Add the onion, garlic, ginger, chilli, lime leaves and turmeric then cook for 5 minutes. Add the potatoes and stir in the coconut milk. Bring to the boil, then simmer until the potatoes are tender. Add the tomatoes and spinach and cook for about 1 minute, until the spinach has wilted.

Spoon into warmed bowls to serve.