SPINACH AND POTATO CURRY
A lightly spicy and very fragrant Indian curry made with fresh spinach leaves and potatoes.
INGREDIENTS
- 1 green chili
- 1 teaspoon of ground turmeric
- 1 medium onion, finely chopped
- 1 teaspoon minced ginger
- 1 teaspoon of ground coriander
- 2 teaspoons of minced garlic
- ½ teaspoon of cayenne / red pepper powder
- 1 lb / 16 oz / 455 g fresh spinach, washed, drained and coarsely chopped
- 2 large potatoes, medium diced
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- ¼ cup / 60 ml oil, coconut, avocado or other neutral flavor
- 2 tablespoons of dried fenugreek leaves (optional)
- 2 cups / 470 ml water, enough to cover the baking potatoes
INSTRUCTIONS
First, in a large saucepan, heat the oil over medium heat and brown the onions.
Then, once the onions are lightly browned, add the garlic and ginger paste and cook for a minute until fragrant.
Add the potatoes and stir in the oil and onions.
Add the turmeric powder, ground cumin, ground cilantro and red cayenne powder.
Incorporate into the potatoes.
Let the potatoes sauté for about 5 minutes.
Add enough water to cover the potatoes, cover and cook the potatoes, about 10 to 15 minutes.
Once the potatoes are tender, make sure there is not too much water, add the spinach leaves and cover to allow the spinach to wilt.
The spinach leaves will release water so you don't want too much water in the pot before adding the spinach, about a cup and a half of water is okay.
Once the spinach is cooked and begins to become tender, uncover and evaporate some of the water.
Add green chilli and fenugreek leaves, if using.
Check the salt and adjust.
How dry the curry is is up to you.
Since my kids love rice with theirs, I keep it a bit runny as you can see in the photos.
If you like the curry dryer, add the spinach leaves when there is hardly any water left after the potatoes have cooked.
Serve as a side dish with rice or bread.
Happy Cooking Time.
