Bombay Potato Hash

Packed full of flavour and textures, this is great dish to experiment with spice combinations - don't be afraid to turn up the heat a little!

500g Desiree potatoes, chopped into 2-3cm dice
1 large red onion, sliced
50g chard, big stalks removed
5 spring onions, chopped
75g frozen peas
20g sultanas, (golden)
1tbsp medium curry powder
½ tbsp. garam masala
2 garlic cloves, crushed
2tbsp olive oil
10g fresh chopped mint
1 packet halloumi cheese

Bring a large pan of water to the boil, cook the potatoes for 5 minutes, drain and cool.
In a large frying pan add the olive oil, red onion, curry powder and garam masala and cook for about 3 minutes over a medium heat. Now add the spring onions, potatoes and garlic and continue cooking for 5-7 minutes stirring every so often. You may need to add a little more oil if the potatoes begin to catch. Now add a 200ml of water, the peas and sultanas and continue cooking for another 5 minutes. Just before serving stir in the baby spinach.

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