Finishing out my menu for the week we have Curried Spinach and Potatoes. I had a hard time convincing mom that this would not be a terribly spicy dish, and it turns out I was right. The potatoes and spinach really balance out the spices and give you a nice base to fight against the acidic spice.
Here is the recipe.
2 lbs. new potatoes, cut into 1/4-inch-thick pieces
I used two pounds of yukon gold potatoes, because that is what I had on hand.
2 Tbsp. olive oil
2 Tbsp. cumin
2 tsp. turmeric
2 tsp. curry powder
2 cups fresh spinach leaves
Salt and pepper, to taste
•Place the potatoes in a large pot and fill with water. Bring to a
boil over high heat and cook until just tender. Drain and set aside.
•Heat the olive oil in a sauté pan over medium-high heat. Sauté the
cumin, turmeric, and curry powder for 1 minute. Add the cooked potatoes
and sauté until toasted. Add the spinach and, once wilted, season with
salt and pepper to taste.
To me the dish was tasty, I'm not a huge fan of spinach (unless it is paired with feta or on a pizza) so I found that part of the dish fibrous and hard to swallow. Using Frozen spinach may not have been the best idea.
Highly recommend this dish though, maybe serve it over some brown rice?
This recipe looks great! Not only do I love curry, but the use of simple and limited ingredients makes this recipe approachable for all levels of expertise. Thanks for sharing!
ReplyDeleteIt was fantastic! It was filling, and easy to make. I left the skin on the potatoes after scrubbing them, and the second serving of it, after it sat in the fridge and had the flavors mingle was mindblowing. I'd recommend a brown rice to serve this over, but other than that, this was great food!
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