Potato, Green Bean and Spinach Curry with Sticky White Rice

Cheap and healthy food

less than €1 per serving, 312 calories per serving
by Louisa Moss

Ingredients

Onion

Garlic cloves x 4

Ginger, 1 inch

1 tspn mustard seeds

1 tspn ground coriander

1 tspn ground cumin

1 tspn garam masala

1/2 tspn turmeric

1/2 tspn paprika

1/2 tspn ground fenugreek

salt to taste

8 cherry tomatoes

4 medium potatoes

water - to cover the potatoes - but not too much!  You can steam it off at the end if you have added too much

1 packet green beans

350g spinach (looks like a lot but it will be fine!)

coriander leaf

fenugreek leaf

1 cup of white rice

Method

Add a little water to the Instant Pot on the saute setting, add mustard seeds.

Blitz the onion, garlic, cherry tomatoes and ginger in a mini-chopper

Add to the Instant Pot

Add the spices, mix and let them cook for a few mins, add a little more water if needed

Chop the potatoes and add them to the IP.

Stir.

Add a trivet to the Instant Pot so you can cook the rice at the same time.

Rinse your rice and add it to the pot you will cook it in with one cup of water and a little salt

Set you Instant Pot to HP for 8 minutes.

Chop green beans and wash spinach.

QPR and take your rice out.  Keep it covered.

Remove the trivet, add in the chopped green beans Cook at HP for 1 minute if you have a daughter who complains about stringy bits

Type up blog! LOL

QPR and add the spinach and coriander leaf  and fenugreek leaf.  The spinach will take a minute or two to wilt.

Dish up and enjoy

Notes

Pot in Pot cooking is a timesaver and a pot save.  When cooking rice like this make sure it is covered. If your port doesn't have a lid use tin foil tightly pressed down on the top.