Aloo Palak

Instructions

1. Heat a little of the oil in a large, flat based, non stick pan and add in the mustard seeds.
2. Stir in the onions and gently brown until golden in colour.
3. Stir in ginger and garlic puree (you’ll need the chopped ginger later) stir in until combined.
4. Stir in blended tomatoes and allow to reduce to half.
5. Stir in the chillies (if using) along with all of the spices and salt. Cook for 1 minute over a medium heat to release the flavours of the spices.
6. Stir in the coconut yoghurt until fully combined.
7. Reduce heat and gradually stir in the kale little by little and allow it to wilt down. Once all the kale is combined in the sauce cover the pan and simmer for 20 minutes until almost cooked through.
8. Increase to a medium heat, remove lid and stir in potato rounds until fully combined in the kale and sauce. Reduce heat, cover and simmer for a further 15 minutes (adding a little water if necessary to help the potatoes to cook).
9. Once the potatoes are fully cooked stir in the chopped ginger, and allow any excess liquid to cook away with lid off.
10. Remove from the heat. Sprinkle over the fresh coriander and serve with hot buttered chapattis.