A principal dancer with Riverdance, Amy-Mae Dolan is currently in the middle of the show’s monthslong 25th-anniversary North American tour. But when she’s home, she loves spending time in her kitchen. “As a dancer, I like to cook things that make my body feel great—foods that protect my immune system or give me energy,” she says. Fittingly, her favorite weeknight meal is potato and pea curry. “It’s full of healthy ingredients, like turmeric and ginger,” she says. And since her family happily scarfs it up too, she ends up making it almost every week.
• 2 tbsps olive oil
• 1 white onion, finely diced
• 3 garlic cloves, crushed
• 1 tsp freshly grated ginger
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• pinch of salt
• 3 cups potatoes, chopped
• 13.5 fl oz can coconut milk
• 1 1/4 cups vegetable stock
• 1 cup uncooked rice
• 1 cup frozen peas
• 1 white onion, roughly chopped
• 1/2 cup spinach
- In a saucepan over medium heat, sauté diced onions in oil for about 5 minutes.
- Add the garlic and ginger, cooking for 2 minutes before adding the garam masala, turmeric, cumin and salt.
- Add the potatoes, until they are evenly coated in the spices. Turn up the heat to medium-high and fry for a few minutes. They should be golden and slightly soft.
- Add the coconut milk and vegetable stock. Bring to a boil before turning the heat down to a simmer for about 20 minutes, or until the potatoes are cooked. (If you put a fork into one, it should break apart easily.)
- In the meantime, cook your rice according to the package directions.
- Add the peas and the additional chopped onion. Cook until the peas have defrosted (if using frozen peas). Add the spinach at the very end, allowing it to wilt slightly.
- Serve over rice with some naan flatbread on the side.
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