I made this spinach and potato curry on the last day of our £1 vegetarian challenge. Although we sometime make the Rogan Josh curry paste, see earlier challenges, today I decided to use a spoonful from a jar. We often use this paste, and it last for ages in the fridge once you’ve opened it. If you like curry, it’s well worth buying a jar.
Again we make the Chapatis ourselves, as they are so easy and much better than the shop bought ones, they also cost pennies to make.
Toast or Porridge
Tomato and mozzarella Toasty
Potato and Spinach curry with chapati
Sag Aloo and Chapatis
Adapted from Jamie Oliver Save with Jamie book
Handful of fresh coriander (from garden)
1 tablespoons of the Rogan Josh curry paste
1/2 tablespoon olive oil
2 large potatoes chopped to 2 inch pieces
2 cloves of garlic
1/2 fresh chilli or 1/2 teaspoon chilli flakes (optional)
1 teaspoons cumin seeds
200g frozen spinach, defrosted
Method for the Sag Aloo
Wash and cut the potatoes in to 3cm chunks, leaving the skins on for extra nutrition.
Peel the onion and blitz with the tomato and coriander stalks and the curry paste.
Heat some oil in a pan and cook for a few minutes. Then add the potatoes to the pan, with pinch of salt and pepper. Then pour in enough water to come halfway up the potatoes but not cover them. Bring to the boil then put the lid on and simmer for 10-15 minutes until cooked through but still firm.
You can make the chapati dough while this is cooking so they are ready to cook after the Sag Aloo is ready.
Remove the lid and turn up to a medium heat until the liquid is reduced – about 15 minutes.
Meanwhile make the flavoured oil by peeling and slicing the garlic with the chilli and place in a pan with the cumin seeds and a tablespoon of oil. Cook for 5 minutes on a low heat until golden. Take off the heat and put to one side.
When the potatoes are ready, stir in the defrosted spinach and cook for a further 5 minute, while you cook the chapatis.
Stir in the flavoured oil, then serve the Sag Aloo with the chapatis and some natural yogurt (optional) and a scatter of the chopped coriander if available.
Makes 6 chapatis
Ingredients for the Chapatis
75g Strong bread flour
50g Plain flour
1 tablespoons oil
Place the flour in a bowl with a pinch of salt and make a dip in the middle.
Pour in the oil and mix together with a fork, then add the water and mix with your hands until you have a dough.
On a flour dusted surface roll into a long sausage and cut into 12 equal slices. Then roll each one into a ball.
With a rolling pin, roll each ball thinly to about 8-10 inches and place on a plate with a dusting of flour between them.
When the curry is ready, in a dry frying pan cook the chapatis on each side for about a minute or until cooked but not coloured. Stack them and keep warm until needed.