This makes enough for one generous serving, but you can keep a little aside ready for another time – just keep it refrigerated in an airtight container, and reheat in the microwave for a few minutes.


1 medium-sized baking potato cubed and (almost) steamed

3 ‘blocks’ frozen spinach, steamed, or 2 fresh handfuls

2 tablespoons coconut oil – or whichever you prefer to use in the kitchen

1 tablespoon cumin

1 tablespoon garam masala

1 teaspoon turmeric

1 teaspoon red curry paste. Or, 1 fresh chilli, thinly sliced

Salt, to taste

1 tomato, sliced (to serve)

Several slices of cucumber (to serve)

Portion of white or whole grain rice (generally ¼ — ½ a cup of rice to 1—1 ½ cups of water)


Begin cooking your rice. How long this takes will dictate when you start the rest of the recipe. Allow 3—4 minutes for the spiced oil, 7—10 minutes for steaming the potatoes, and a following five minutes for the spinach. In all, you want to start the curry element 15—20 minutes before the rice is ready.

In a frying pan, heat the oil and add the spices. Warm on a low heat until deeply fragrant.

Around five minutes before the potatoes have finished steaming, take them off the heat and replace with the frozen spinach.

Add the potatoes to the spiced oil and mix, covering the potatoes with the spiced oil.

Once the spinach is cooked, or after five minutes if you’re using fresh, add to the potatoes and mix again.

Serve with rice, topped with sliced tomato and cucumber.

Lara Stace, Correspondent (Food)