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Potato, coconut and spinach sambal
Serves 4 Starters and mains
Ingredients
- 600g Jersey Royal potatoes, scraped or scrubbed
- 1 long red chilli and 1 green
- 2tbsp sunflower oil
- 6 pink shallots, thinly sliced into rounds
- 3cm piece of ginger, peeled and finely grated
- 4 smallish garlic cloves, peeled and thinly sliced
- 225g cherry tomatoes
- 2½tsp mild curry powder
- 3 curry leaves (optional)
- 150ml coconut cream
- 2 limes, 1 juiced and 1 cut into wedges to serve
- 50g young spinach leaves
- 2tbsp roughly chopped roasted cashews
- small bunch sweet Thai basil (or regular basil or coriander)
Method
Put a pan of water onto boil and, when bubbling, add salt and the potatoes and boil for 12-15 minutes until tender and drain. Massage each chilli between your fingers to loosen the seeds, cut off the stalk ends and tap them firmly on the edge of your sink to remove the seeds. Slice into thin rounds. Heat the oil in a wok and add the chilli, shallots, ginger and garlic. Stir-fry for 3 minutes. Add the tomatoes, curry powder, curry leaves (if using) and ¼tsp salt and stir well, then continue stir-frying for about 4 minutes. Add the cooked potatoes, coconut cream, 2tbsp water and the lime juice and stir-fry for 5 minutes. Turn off the heat and fold in the spinach. As soon as the leaves wilt, scatter with the roasted cashews and basil leaves and serve with the lime wedges.
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