A healthy curry here, perfect with some fresh chappatis, pita or as a side dish. Potatoes have a bit of a bad reputation with the popularity of low-carb diets and some people I know have totally eliminated them from their kitchens. I like potatoes. It’s not the potato that’s bad for you but more the way it is prepared. Keeping the skin on ensures you get the most from the vitamins, fiber and minerals and baking, steaming, light frying in olive oil are good ways to make sure you don’t take all the goodness out of them. There are also perfect on a budget and as a firm believer of eating well I don’t feel you need to always buy the most expensive ingredients to eat tasty food. This simple curry is very easy to prepare and all you need is potatoes, spinach and whole cumin and a small cinnamon stick. Spinach really needs very little adding as it has such a lovely flavour by itself. I like it just barely cooked as the colour is vibrant and the slightly acidic taste balances well with the tender potatoes.

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