Potato and spinach korma

Serves 4:

2 TBSP groundnut oil
500g potatoes, diced
1 big bunch of spinach, shredded
2 carrots, sliced
4 tomatoes, roughly chopped
200g korma sauce
1 TBSP chopped coriander

300g basmati rice

1. Parboil the potatoes and carrots for 10 minutes. Drain thoroughly.

2. Fry the potatoes and carrots in the groundnut oil for 4 min.

3. Add the spinach and tomatoes. Cook for another 3 minutes.

4. Stir in the sauce and coat well until heated through.

5. Meanwhile, cook the rice according to the package instructions (10-12 minutes). Drain well.

6. Serve rice and vegetables onto warm plates and sprinkle with coriander.