Happy Meatless Monday! Today, I am in the mood for some good Thai food and this dish does not disappoint. It is a wonderful dish to serve with white rice or basmati rice as your main dish.
I love the spicy quality of the red curry paste mixed with the garlic and spinach leaves, it will leave you wanting more.
2 tbsp vegetable oil
2 onions, cut into thick wedges
1 inch gingerroot, peeled and finely chopped
1 garlic clove, chopped
2 tbsp ground coriander
1lb. peeled potatoes, cut into chunks
2 1/2 cups vegetable stock (I use vegan stock cubes)
1 tbsp red curry paste
8 oz spinach leaves
cooked rice, to serve
Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes, then plunge into cold water and peel off the skins.
Cut each tomato into quarters and remove and discard the seeds and central core. Set aside.
Heat the oil in a preheated wok. Add the onions, ginger, and garlic and stir-fry over medium-high heat for 2-3 minutes, or until starting to soften. Add the coriander and potatoes and stir-fry for 2-3 minutes. Add the stock and curry paste and bring to a boil, stirring occasionally. Reduce the heat and simmer gently for 10-15 minutes, or until the potatoes are tender.
Add the spinach and the tomato quarters and cook, stirring, for 1 minute, or until the spinach has wilted. Serve with rice of your choice.