Jerusalem artichoke & spinach curry

Most roots and tubers pair well with curry spices. This dish is similar to saag aloo but uses Jerusalem artichokes in place of potatoes – a substitution that takes the flavour in a subtly different direction.

Ingreadient

• 800g Jerusalem artichokes, peeled and cut into ­2-3cm chunks
• 4 tbsp Vegetable oil
• 1½ tsp cumin seeds
• 1½ tsp black mustard seeds
• 2 medium onions, finely chopped
• 4 clove/s garlic, crushed
• 20g ginger, peeled and grated
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 pinch chilli powder
• 1 tsp fine salt
• 400g can chopped tomatoes
• 260g pack spinach leaves
• Rice and yogurt, to serve (optional)

Step by step

1. As you peel and chop the artichokes, put them in a large saucepan of salted water. Bring to the boil, then simmer for 10-15 minutes, or until easily pierced with a sharp knife. Drain and set aside.
2. Put the oil in a large sauté pan over a medium heat. Add the cumin and mustard seeds and stir briefly until they start to pop. Tip in the onions; cook for 7-8 minutes until softened and starting to brown. Add the garlic and ginger and leave to soften for a couple of minutes, then add the turmeric, ground coriander, chilli powder and salt. Stir for a minute, then tip in the tomatoes, plus 1 can of water. Add the drained artichokes, cover with a lid and simmer for 10 minutes, then remove the lid and cook for a further 15 minutes. The artichokes should be soft but not falling apart and the sauce should be thick and rich.
3. Stir in the spinach and allow to wilt, then check the seasoning. Serve with rice and a dollop of yogurt (or dairy-free alternative), if liked.