Creamed spinach and potato curry with basmati rice

This is a very simple and quick to make dish. I am not a huge fan of spinach but I don't mind it occasionally, particularly with ricotta as a tortellini stuffing.


For 4 people:

300g basmati rice
400g potatoes, peeled and diced
300g spinach, thawed and pat dry if frozen
2 tsp curry powder
2 tsp cumin seeds
1 tsp cumin
1 tsp chilli powder
pepper & salt
200ml single cream

1. Parboil the potatoes and drain well.

2. Heat some vegetable oil in a non-stick saucepan, add the potatoes and fry for 2-3 minutes. Add the spinach and all the spices. When the spinach and potatoes are cooked, add the cream and stir.

3. Meanwhile, cook the rice according to packet instructions.

4. Serve into warm bowls.