Loosely based on saag aloo, a quick side dish this uses two current staples – perpetual spinach and store-cupboard potatoes. Left over potatoes from a Sunday roast are even better, but we never seem to have any. I’ve also done this as a ‘aloo gobi’ with a spinach/cauliflower combo – steamed cauliflower florets replacing the potato. We serve it with a meat curry but it makes an excellent vegetarian dish in its own right.
One tablespoon olive oil
1 clove of garlic, peeled and finely chopped
5 spring onions, finely sliced
500g potatoes, peeled and par-boiled
250g spinach or silverbeet, washed, dried and roughly chopped
Half a can of coconut cream (about 80ml)
Salt and pepper to taste
Gently saute the garlic and spring onions in a heavy bottomed pan for a few minutes. Add the potatoes and stir for a few minutes more. Add the greens and allow to wilt in the heat of the pan. Pour over the coconut cream. Bring back to a simmer. Taste and season before serving.