I just can’t get enough of this stuff at the moment… it’s great served with veggie sausages for a simple supper, or with other curries as part of an Indian-style feast.



750g-1kg of fresh spinach or one 500g bag of frozen spinach (use organic if you possibly can)

1 kg of potatoes

1 tblsp olive oil

1 tsp whole black mustard seeds

I large onion (optional)

3-4 cloves of garlic, peeled and finely chopped

25 ml of water

1/2 tsp of salt (I like to use a blend of salt and seaweed flakes, but ordinary table salt will do just fine)

2 tsp of garam masala

a pinch of cayenne pepper (optional)



1. Peel the potatoes and slice into semi circles no more than 1cm thick. Peel the onion, cut it in half, and thinly slice into semi circles.

2. If you’re using fresh spinach, wash it thoroughly. If you have large spinach leaves with stems, you’ll need to roughly chop the spinach (stems and all). If you’re using baby leaf spinach you don’t need to bother chopping it, but do still make sure it’s washed.

3. Put the oil into the bottom of a large pan, on a medium heat. When the oil is hot, add the mustard seeds. When the mustard seeds begin to pop (if the oil is hot enough this should only take a few seconds), add the chopped garlic and onion. Stir fry for 3 to 4 minutes, until the onion begins to look slightly translucent. Then add the sliced potatoes, spinach and salt.

4. Add about a tablespoon of water – just enough to stop it sticking – and cover with a lid; turn down the heat and cook for 15-20 minutes, until the potatoes are tender. If you find you end up with too much liquid in the pan (the washed spinach can sometimes add more than you think), then remove the lid for the last few minutes of cooking.

5. When the potatoes are cooked through, sprinkle on the garam masala and the cayenne.