Speedy spinach curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.

Step 2

Tip the cashews into a pestle and mortar, returning the pan to the heat.

Step 3

Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.

Step 4

Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, add the potatoes, then the spinach.

Step 5

Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.

Step 6

Crush the cashew nuts and sprinkle over the top before serving. Yum.