Cannons Creek School's Silverbeet, Potato and Tomato Curry

1. Scrub potatoes well or peel if needed. Chop into 2cm cubes, place in a large bowl and cover with water.
2. Peel & chop the onion, ginger & garlic and place in a bowl.
3. Heat a small fry pan over a medium heat. Toast the cumin & coriander seeds until they smell fragrant. Add to the mortar & pestle. Crush the seeds and set aside.
4. Add chilli and turmeric to spice mix in the mortar.
5. Drain the potatoes in a colander.
6. Heat the oil over a medium heat in a large, heavy based pot or fry pan (or electric frypan).
7. Add the mustard seeds and cook for one minute. They will start to pop so you may need to have a lid handy!
8. Tip in the onion, garlic and ginger and saute until softened, stirring with a wooden spoon (approx. 5 minutes).
9. Add the crushed spices from the mortar, salt, the potatoes and the tinned tomatoes along with their juice. Stir with a wooden spoon to combine and add just enough water to barely cover.
10. Put a lid on and reduce heat to a simmer - cook for approx. 25 minutes, stirring occasionally.
11. While the potatoes are cooking, wash and chop the silverbeet leaves, removing any big stems. Roll the leaves into a loose bunch and slice with a knife.
12. After 25 minutes, add the silverbeet and chickpeas (if using), cover and cook for a further 10 minutes.
13. To serve, sprinkle with chopped parsley & coriander.

This curry is lovely served with:

• Rice or flatbreads
• Natural yoghurt (with mint & other herbs cut into, it if you have them)
• Poppadums

You could also make another curry to serve as part of an Indian meal.

Recipe supplied by Cannons Creek School (sourced from Stephanie Alexander).

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