- 4 tomatoes
- 3 large leeks
- 1 onion
- 3 large handfuls of spinach
- 1 tin chopped tomatoes
- 2 tsp mild curry powder
- 1 tsp cumin
- Salt and pepper
- Small knob of butter
Prep the leeks: cut both ends off and then, using the point of the knife, cut a line down the length of the shaft and remove on layer of skin. Cut them into small rounds.
Chop the onion.
Add the onion to a pan with some olive oil. Fry for about a minute. Add the leeks. Fry for about 2 minutes. Add more oil if necessary and the butter.
Now chop the tomatoes in. Make sure it is all mixed up then leave for about 5 minutes with a lid on it (so it gets nice and moist). Now pop in the tinned tomatoes. Stir. Add the cumin and 1 tps of the curry powder. Stir. Season well with plenty of pepper and salt.
Allow to cook for about 20 minutes, stirring occasionally to make sure nothing burns. Taste the leeks, if they are getting soft then that's good!
Pop some rice on. This takes about 15 mins. When the rice is done, the curry should be done. Add the other tsp of curry powder then the spinach. Cover with a lid - the spinach likes to cook in steam. Don't worry if it looks like it will erupt from the pan, it shrinks. After about a minute, take the lid off and mix the spinach in. Cook until spinach is done (looks like soggy leaves and takes no longer than 2-3 mins).
Serve with the rice. Beautiful.