SPICED NEW POTATO & SPINACH CURRY (Dum a loo)

Serves 4

2 tablespoons Sunflower oil
1 large onion . sliced
1 teaspoon cumin seeds crushed
4 cardamom pods, crushed
1 teaspoon black onion seeds also known as KALOONJI (optional)
I teaspoon ground turmeric
½ teaspoon ground cinnamon
2.5 cm ( I inch ) fresh root ginger, peeled and finely chopped
400 g ( 13 oz) can chopped tomatoes
300 ml( ½ pint) vegetable stock
1 teaspoon caster sugar
750g( 1 ½ pint) vegetable stock
1 teaspoon caster sugar
75- g ( 1 ½ lb) baby potatoes
100 g 3 ½ oz baby leaf spinach
Salt and pepper
Coriander leaves to garnish


· Heat oil in large frying pan and sauté onions until slightly brown
· Mix cumin seeds cardamom pods and seeds, onion seeds (if using) ground spices and ginger. Cook for one minute, then mix in the tomatoes stock, sugar and season well with salt and pepper. Bring to the boil. Stirring
· Cut the potatoes into thick slices or halves (if they are small) so all the pieces are similar size. Transfer to the slow cooker and pour the sauce over the top
· Cover and cook for 6-7 hours or until the potatoes are tender. Add spinach and cook on high for 15 minutes more until it is just wilted.
· Stir the curry and serve sprinkled with torn coriander leaves.

From “The Ultimate Slow Cooker “ Sara Lewis Hamlyn 2008
Slow cooker temperature High