[arugula]

I made this recently using early potatoes from our garden and chard instead of spinach. Its one of the nicest versions of this dish I've ever cooked or eaten and is quick and easy to make, as you are likely to have many or most of the ingredients to hand.

Ingredients

    2 tbsp sunflower oil
    1 onion , finely chopped
    2 garlic cloves , sliced
    1 tbsp chopped ginger
    500g potatoes , cut into 2cm, ¾in chunks
    1 large red chilli , halved, deseeded and finely sliced
    ½ tsp each black mustard seeds, cumin seeds, turmeric
    250g spinach leaves

Method

Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.

Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.

To be found on the BBC Good Food website

[Aunt Sally]

That sounds delicious, Argyllie.  Why wasn't I invited 

[Lardman]

Snaffled for when/if the chard produces.

Might cut down the cumin seeds though, I always find they make things taste like dirty socks.    


edit: think I need new fingers or a new keyboard

[cheshirecheese]

Sounds so good!  I do what I call chicken jalfrezi, but I've moved so far away from the original recipe that I don't think it is any more!!  You can use either chicken breast or chicken thighs.

Saute a large Spanish onion in a little veg oil until soft and beginning to colour.
  
Add a couple of diced chicken breasts or thighs along with a couple of finely chopped red chillies and 1-2 chopped red peppers.
  
Stir everything round until the chicken has browned and then add spices to taste - I usually use a tablespoon each of ground coriander, cumin and ginger.
  
Stir until incorporated, then add a tin of chopped tomatoes.  As it cooks down, gradually add half a pint of stock.
  
Simmer until reduced and beginning to thicken - if you like it thicker/chunkier, add a handful of red lentils.
  
When almost done, bung in a goodly heap of chard or spinach, and cook until wilted and incorporated into the curry.

As for the rice, I always use basmati, and add a teaspoon of turmeric along with three or four crushed cardamom pods and the same of cloves.  When cooked, drain, cover, and allow to stand for five minutes to allow it to fluff up.

Serve with crisp salad or green beans along with cucumber and mint raita, red onion salsa, and home made mango chutney - oh, and  lime pickle... a veritable feast!!

[arugula]

That sounds delicious, Argyllie.  Why wasn't I invited 

I'll add you to the list Auntie.

Snaffled for when/if the chard produces.

Might cut down the cumin seeds though,

Or use spinach or I would say you could just leave the green out and just have a spicy potato dish.

I do what I call chicken jalfrezi, but I've moved so far away from the original recipe that I don't think it is any more!! 

That sounds lovely too cheshirecheese.

[Dopey113]

I used to make my own Samoa... but if you look in the freezer bit at Tesco they do a pack of about 20 (not there own brand) there great worth looking for, I no longer make them now...

[mumofstig]

do you mean samosas, Dopey 

[Dopey113]

Yea I did but I do know a guy for Samoa ( duz that count?)