Saag aloo with rice

• White potatoes700g
• Frozen chopped spinach300g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Medium curry powderstore cupboard15g
• Chopped tomatoes (400g tin)1
• Basmati rice300g

Plus salt and pepper. About £2.06 for the amounts used.

Method

1. 1

   Cut 700g potatoes into cubes and boil for 8 minutes until just tender. Drain.

2. 2

   Fry 1 chopped onion in a little oil for 8 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder for 1 minute.

3. 3

   Add the potatoes, 1 tin chopped tomatoes and 300g frozen spinach and cook for 10 minutes, stirring, until the spinach has wilted and the sauce thickened. Season.

4. 4

   Cook 300g rice following the pack and serve together.