- Heat the oil in a saucepan and gently fry the onion until brown.
- Add Shemin’s Curry Paste with a splash of water and fry for 2-3 minutes. Pour in the chopped tomatoes and let the sauce simmer for about 10 minutes.
- Pour in the coconut milk and the potatoes, and cook for 10 minutes or until the potatoes are starting to soften. Then add the meatballs and Shemin’s Spice Blend. Cook for a further 15 minutes until the meatballs are cooked through and the potatoes are soft. Add the spinach and cook with the lid on until wilted, about 2 minutes.
- Check seasoning and add lemon or lime to taste. Serve hot with rice and Shemin’s Indian Breads.
Tips
- When cooking the curry paste you want to cook on low heat to prevent it from burning.
- If using Shemin’s Goan or Massaman paste then leave out the Garam Masala or PIlau Spice Blends.
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