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Ingredients
To make Potato and Spinach Balti for 2 people you will need:
200 g spinach, fresh
1 tblspoon oil
2 clove garlic, crushed, or 2 teaspoons garlic puree
1 portion fresh green or red chilli(s), de-seeded and chopped
4 teaspoon ginger, (1 tablespoon) chopped or grated fresh root ginger or ginger puree
1 small onion(s), red, halved and sliced into wedges
200 g potato(es), cooked, cut into small cubes
1 tablespoon curry powder, mild or medium strength
1 pinch salt, (sea salt) and freshly ground black pepper
200 g cooked chick peas, drained
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Instructions
Wash the spinach and drain very well, preferably in a salad spinner.
Add the oil to a non-stick wok or large frying-pan.
Add the garlic, chilli, ginger and onion and stir-fry for 2 minutes.
Add the potato and continue cooking for another 2 minutes.
Stir in the curry powder and then toss in the spinach (it looks like a lot but cooks right down).
Add a couple of tablespoons of water as the steam helps wilt the spinach.
Mix in the wilted spinach
Season to taste.
Add the canned chick-peas.
Serve the potato and spinach balti hot with naan bread.
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