Curry House

I have spent many an hour grinding spice mixes, directed by lovely books or lovely friends, in search of true curry deliciousness. Then Pataks pastes took over in our house. Quick, reliable and easy, which the above were often just sadly not. Now a friend is teaching himself to cook the curries his mum used to make and on the way has taught us to how to produce a failsafe and really good version which is the current favourite. This recipe relies on a masala mix, a local spice blend sold here in huge bags, and used for everything. We have enough for curry nights stretching into next year and beyond. The method could be used for any blend you happen to like or have in the cupboard. You could also add meat, chicken or lamb,or vary the veg. But this mixture works, for vegetarians and meat eaters alike. 


 Potato Spinach and Chickpea Curry 
 Feeds at least 4 

1 onion 
3/4 cloves garlic 
2 lbs potatoes cut into quarters or fairly large chunks 
1 tin chickpeas inc liquid 
I tin spinach-of course you can use fresh or even frozen but the Asian origin community here use tins and they work well. 
4/5 tomatoes 
1 red or green chilli 
A large thumb of ginger grated 
1 lemon 
Up to a dessertspoon of a hot masala mix
Fresh coriander

1.  Soften the onion first til browning, at least 5 minutes, then add the chopped tomatoes and the whole chilli. Let these stew gently and start to form a sauce. 
2. Add 1/2 tsp salt, garlic and ginger and let them cook in briefly. Now add your masala. If it is a hot one, make your spoonful flat or even put in only half until you are sure how you like it. The one we are using is fierce. Let it cook in for 5 minutes. 
3. Add your potatoes and the contents of both tins adding all or some of the liquid now and keeping the rest to see if you need it. 
4. Now let it all cook very gently about 20-30 minutes or until the potatoes are cooked. Add more liquid from the tins or just water if it gets too dry for the potatoes to cook. But you don't want them swimming.
5. At the end, add lots of chopped coriander and half a lemon chopped into small pieces. 
6. Taste and add more salt and perhaps some lemon juice. 

 Serve with a tomato salad which has chopped coriander and the other lemon half chopped into it.