Tomato and Potato Curry

• 900 g potatoes, small, peeled, quartered
• 2 tablespoons vegetable oil
• 1 tablespoon black mustard seeds
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 5 cm piece ginger, peeled, grated
• 1 long green chili, seeds removed, chopped
• 1 teaspoon turmeric
• 6 curry leaves
• 2 ripe tomatoes, peeled, seeds removed, cut into wedges
• 125 ml coconut milk
• salt and pepper
• 110 g baby spinach leaves
• 100 g cashew nuts

1. Parboil potatoes in a saucepan of boiling water, drain.
2. Heat oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop.
3. Add onion and fry for 2 minutes or until softened.
4. Add garlic, ginger, chilli and turmeric and fry, stirring for 1/2 minute.
5. Add potato and cook for about 2 minutes, stirring to prevent catching.
6. Add curry leaves, tomatoes and coconut milk.
7. Season, then stir in spinach and nuts.

vegetable oil, black mustard seeds, onion, garlic, ginger, long green chili, turmeric, curry, tomatoes, coconut milk, salt, baby spinach leaves, nuts

Taken from www.food.com/recipe/tomato-and-potato-curry-142990 (may not work)