I watched ‘Seaspiracy’ on Netflix and have vowed to cut back on meat consumption and definitely no more fish for me 
I also had extra potatoes that I needed to use up 
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From Left to Right : Spinach & Potato curry, Mushroom & Potato curry, Cauliflower & Potato curry served with Brown rice Mint chutney pictured below.
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Spinach and Potato Curry
Ingredients:
1 small onion, finely chopped
2 medium sized garlic cloves, finely chopped
1/4 teaspoon ginger, grated
1 teaspoon cumin seeds
1 teaspoon butter ghee or butter
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon garam masala
1-2 green chillies slit in half
200 gram/4 cups spinach, chopped
3 medium potatoes, peeled and cubed
5 Tablespoon fresh cream (optional- omit if vegetarian)
1/2 cup water
salt to taste
Method:
Heat the butter ghee on the stovetop
Add cumin. Once it starts bursting add the onion and sauté until translucent
Add the garlic and ginger and sauté for a minute
Add the potatoes and fry for a minute
Add turmeric, chilli powder and salt and sauté the potatoes for about 5 minutes on low heat
Add half cup water, cover and simmer until the potatoes are tender. You may need more or less water
Once potatoes are tender add the cream, spinach, chillies and garam masala
Cook with the lid open just until spinach wilts and remove from heat. Enjoy
Potato & Mushroom Curry
Ingredients:
1 onion (finely sliced)
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 pinches (1/8 teaspoon) ajwain seeds(Carow)
1 bayleaf
1 cinnamon stick
Small sprig of fresh thyme
1 small sprig curry leaves
1 tablespoon spice mix (I mix coriander, cumin, fennel powder & garam masala together)
1/4 teaspoon tumeric
Salt to taste
3 teaspoon masala (I mix equal quantity of medium & hot curry powder )
1 tablespoon ginger & garlic paste
6 potatoes (cubed)
1 punnet mushrooms (I slice & fry in butter with little salt)
Method:
Braise onions till soft, add bayleaf, curry leaves, fennel seeds, cumin seeds & salt & fry for few seconds. Add ginger and garlic paste and stir in. Remove pot from stove & add in rest of spices & thyme & cook for few seconds. Add in potatoes & mix & add hot water to cover potatoes & allow to cook. Mix often & add more water if needed. Once potatoes are soft, add in mushrooms & let this cook till gravy is thick. Taste & adjust salt. Once done garnish with chopped coriander. Enjoy!
Cauliflower and potatoes (Aloo Gobi)
Ingredients:
1 small Cauliflower florets, rinsed in salted water
3 small potato, cut into quarters
1/4 teaspoon cumin and mustard seeds
1 dry chilli, halved
1/2 medium onion, finely sliced
Curry leaves - 1 medium sprig
Half teaspoon ground ginger garlic
2 Tablespoon Canola oil
1/4 teaspoon turmeric powder
2 teaspoon curry powder
1 teaspoon chilli powder
Half a grated tomato
Salt to taste
fresh coriander to garnish
Method:
Heat oil, add the seeds, when sizzles, add the dry chilli, onions, curry leaves, when onions are soft add ginger garlic, stir, fry few seconds then add your turmeric pdr and masala, stir, add potatoes and salt to taste, stir, add little water at a time, until potatoes are halfway cooked, then add your cauliflower florets, stir, sprinkle with 1tsp masala, let it braise until cauliflower absorbs all the flavours, then add more water to allow cauliflower to cook through and curry is dry or has desired amount of gravy. Add grated tomato, cook until done. Garnish with coriander. Enjoy!
Mint Chutney with Almonds
Ingredients:
1 cup mint leaves,
1 cup coriander leaves,
3 cloves garlic,
1 Medium onion,
10 red or green chillies (or to taste),
1 cup tamarind water/paste,
250grams Almond (blanched -skin removed)
4-5 Tablespoons Coconut oil
Method:
Blend ingredients except the coconut oil together in a food processor.
Then braise the mixture over medium heat in 4-5 tablespoons of coconut oil.
Decant into container and store in the fridge. Should keep for two weeks. Serve as an accompaniment with vegetarian dishes. Enjoy!
