This indulgent side dish requires the addition of coconut cream. The flavours of coriander, cumin and clove are balanced with a little pinch of chilli. It makes a lovely side to a tomato based curry.
Cut 2 medium sized potatoes into cubes and par boil. Heat 2 tbsp of oil in a pan over a low heat. Add spice pack 1 to the oil and stir until fragrant. Add the par boiled potatoes along with a 160ml tin of coconut cream. Add spice pack 2 and stir. Cover and cook on a low heat until potatoes are cooked. Next stir in 200g of spinach, stir until wilted, then serve!
For a healthier version of this dish, substitute the coconut cream for tinned, chopped tomatoes.
Dehydrated onions & Garlic. Ground spices (Garam Masala , Ginger, Chilli). Salt.
May contain traces of nuts.