Tags
curry dish, dinner, food, foodie, lunch, meal, postaday2011, potato, potato curry, potatoes, recipe, side dish, side dishes, spinach, supper, vegan, vegetarian, vegetarian recipe
There are tons of herbs and spices you can use in any curry. I like to play around with different tastes, so even if the main ingredients are the same, the flavor can be completely different. Hubster loves potatoes, but not spinach; mixed together as a curry though and he loves it. I would eat this dish as a main dish, Hubster prefers it as a side.
Potato & Spinach Curry
Ingredients:
3 large potatoes, 1 bag of fresh baby spinach, olive oil, 3 bay leaves, 1 Tbsp. tomato paste, 1/4 tsp. red chili powder, 1/4 tsp. turmeric, 1/8 tsp. ground ginger, 1/4 tsp. cumin, 1/8 tsp. coriander, 1/8 tsp. ground fennel, pinch of cardamom, pinch of cinnamon, pinch of nutmeg, fresh ground sea salt, fresh cracked black pepper
Directions:
Bring water and 2 bay leaves to boil in a medium sauce pan. Peel and cube potatoes, lightly boil in water for about 4 minutes In a frying pan add all herbs and spices (except salt) and dry roast over low heat. Add potato cubes, olive oil and tomato paste and cook until potatoes are Remove from heat and make sure potatoes are well coated. Allow dish rest for a few hours (you can skip this step if you don’t want to wait). Reheat potatoes and toss in spinach leaves until wilted. Serve hot over basmati rice.
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