Spinach with Mixed Vegetables

From The Calcutta Kitchen by Simon Parkes & Udit Sarkhel

Serves 4

    500g (1lb 2oz) fresh spinach
    2 medium sweet potatoes
    1 medium potato
    250g (9oz) pumpkin
    1 small aubergine
    2tsp cumin seeds
    1tbsp coriander seeds
    2 whole red dried chillies, deseeded
    1 x 2.5cm (1in) piece of fresh root ginger, peeled and chopped
    2tbsp vegetable oil
    1tsp turmeric
    ½ tsp granulated sugar
    salt

Method

Wash the spinach. Peel the potatoes and pumpkin and cut them into 1cm cubes. Cut the aubergine into 1cm cubes as well.

Put 1tsp cumin seeds and all the coriander seeds and red chilli in a spice mill and grind to a fine powder. Mix the powder into the chopped ginger and grind to make a paste.

Heat the oil in a karai or heavy wok, add the remaining cumin seeds and fry until they crackle, brown and crisp. Add the spice and ginger paste and the turmeric, fry for a couple of minutes, then add the spinach, vegetable cubes and sugar. Fry for 2-3 minutes.

Add enough water just to cover the vegetables and cook at a simmer until all the vegetables are soft and starting to break up, about 8-10minutes. The consistency should be quite thick. Add salt to taste, and check the sugar-salt balance.

Serve with boiled rice. Fresh green chillies can be added if you like a bit of heat.

RECIPE TIPS

Simon Parkes recommends this winter dish as "one way of getting your family to eat spinach". Entice the younger members of the family with vegetables such as pumpkins, sweet potatoes and aubergines added to the spinach.

FoodLovers tip: If you don't have a spice mill, use a pestle and mortar or a mini food processor to grind the spices