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Ingredients

How to make it

  • In a large pot, fry the onion in a little oil over medium heat until it softens
  • Add the ginger and curry past and fry for 2 more minutes
  • Add the potatoes, cauliflower, tomatoes and coconut milk and cook under a lid for 20 min or until the potatoes are cooked
  • Remove from the heat, add spinach and lemon juice, stir, replace the lid and wait for 2 min
  • Serve with basmati rice and naan bread

Reviews & Comments 7

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    " It was excellent "
    bookbrat ate it and said...
    I used Panang curry paste, fresh chopped red and yellow tomatoes, and some small kale leaves instead of the spinach. Excellent use of garden-fresh vegies...thank you!.
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    " It was excellent "
    valinkenmore ate it and said...
    This sounds so great. Thanks for the wondereful post! Here's 5 to you!
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  • olivia63 5 years ago
    Perfect!
    I love anything with curry!
    YUM!
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    " It was excellent "
    aluminum_chef ate it and said...
    This is a fantastic recipe and perfect to add in some chickpeas or lentils and make a meal of it! Thank you for sharing!! :)
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  • leonora5 6 years ago
    This is crazy super wonderful!
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  • skoch 6 years ago
    Thanks for letting me know I omitted the curry past from the ingredients list. Fixed it now :)
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    " It was good "
    virtualsteve ate it and said...
    This is quite brilliant. Recipe needs some alteration because it refers to curry paste in the directions but nothing in the ingredients. (I made my own paste up and it worked fine) :)
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    " It was excellent "
    chihuahua ate it and said...
    Sounds very good.
    Was this review helpful? Yes Flag

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