Spinach, Potato & Leek Curry

This was the first curry DD ever had 🙂

From “Baby & Child Vegetarian Recipes” by Carol Timperley.  She suggests serving with naan or pitta bread and yogurt, but we just had rice.  I thought I might try chucking a tin of butter beans in it next time to give it a little more protein.

Update 31-Jan-2012:
I just made this for DD2 (9m) & she loved it.  We had it with rice & Quinoa to give it some extra protein (it contains a balanced set of essential amino acids, meaning it is a complete protein source). We ate it all between the two of us

Ingredients

  • 225g frozen leaf spinach (or 1 bag of fresh)
  • 1 tbsp veg oil
  • 50g leek
  • 1  clove garlic, peeled & chopped
  • 225g spuds, peeled & cubed
  • 1 tomato (skinned, seeded & finely chopped) – I just used one out of a can
  • 1tbsp natural yogurt
  •  0.25 tsp garam masala
To serve:
  • rice, quinoa, naan bread or pitta fingers
  • cup of juice (the vit C aids the iron absorbtion)

Method

  1. cook spinach & squeeze out as much excess water as you can, then finely chop in food processor (My frozen spinach was already chopped, which creates a lot less washing up!)
  2. heat oil, add garlic & leek and fry until soft
  3. add spinach, potatoes & tomato, fry for 2min, then add yogurt & continue frying until you have a creamy consistency
  4. add a little water, cover & simmer until spuds are very tender
  5. sprinkle garam masala over it, cook for another 5min, then mash or puree as required
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Vegetarian. One husband, Two cats, Three kids.

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Posted in Main Meal, Vegetarian

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