Ingredients
4-5 lrg potatoes, peeled and chop into cubes
2 onions, sliced
2 cloves garlic
1 red pepper
3 lrg handfuls of baby spinach
1 tin tomatoes plus a tin worth of water
1 vegan stock
Mixed herbs
1 tsp grated frozen fresh ginger
1 tsp paprika
1 tbsp of cumin seeds
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp turmeric
1 tbsp masala curry powder
1 tbsp garam marsala
1 tsp chilli powder
1 tbsp of tomato purée
1 tsp sugar
Salt and black pepper to taste
Cornflour paste to thicken sauce at the end of cooking if needed
Add some oil to your pan add all dried spices, cumin seeds, ginger, garlic and onions and gently cook until onions have softened
Follow with all the other ingredients, apart from the cornflour paste.
Simmer for around 20-30mins until potatoes are soft through the middle but holding their shape.
If the sauce needs thickening make up a cornflour paste to do so
