Spicy Indian potato and spinach curry

Ingredients (serve 4) – 3.5 points per serve

• 800g potatoes, peeled, cut into 4cm pieces
• 2 tsp olive oil
• 1 large red onion, halved, cut into thin wedges
• 2 garlic cloves, crushed
• 1 fresh long red chilli, deseeded, finely chopped
• 1 tsp garam masala
• 1 tsp ground cumin
• 2 x 400g cans chopped tomatoes
• 150g baby spinach leaves
• 1/3 cup (90g) low-fat natural yoghurt
• 2 tbsp fresh coriander, chopped

Method

• Cook the potato in a steamer until tender.

• Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion
  and cook, stirring occasionally for 5 minutes or until soft. Add the garlic, chilli,
  garam masala and cumin and cook, stirring, for 1 minute or until aromatic.

• Stir in the tomato and reduce heat to low. Simmer for 15 minutes or until the
  sauce thickens. Stir in the potato. Simmer for a further 5 minutes or until the
  potato is very tender.

• Add the spinach and remove from heat. Stir for 1-2 minutes or until spinach just
  wilts. Season with pepper. Divide among serving bowls. Top with the yoghurt
  and coriander to serve.