Potato and spinach curry
I made this to use up the enormous bag of baby potatoes I bought before they sprouted like mad. Can you tell I've been cooking too much lately?
Ingredients
LOADS of baby potatoes*, quartered (I like the peel, so I left it on)
a bag of spinach
1 can crushed tomatoes
1 small onion, chopped
canola or olive oil, or both
2 cloves garlic, chopped
about 1 cup yogurt
curry powder
garam masala
black pepper
salt
Instructions
Heat canola oil in a large saucepan. Fry onions and garlic. Add potatoes and a spoonful of yogurt; toss to coat. Fry for a few more minutes, stirring as necessary (by which I mean making sure all of the potatoes get a little time on the bottom of the pot). Add the crushed tomatoes and a little water. Boil uncovered until the potatoes are done and the liquid has reduced by about half. Don't forget to stir, because the potatoes will try to stick to the bottom and sides. Turn the heat off, but don't move the pan off the burner; add spinach one handful at a time and stir it in. It'll shrink right down with the residual heat and take on that creamy melty texture, mmm. Add above spices to taste and perhaps a dash of olive oil (it's more nutritious when it hasn't been directly heated) and serve. Or refrigerate--apparently this is one of those dishes that improves with age, although I ate it directly after cooking and it was delicious. (To be honest, I nearly made myself sick. But yum!)
*Alternatively, not loads, and not baby. Potatoes of some sort.
Ingredients
LOADS of baby potatoes*, quartered (I like the peel, so I left it on)
a bag of spinach
1 can crushed tomatoes
1 small onion, chopped
canola or olive oil, or both
2 cloves garlic, chopped
about 1 cup yogurt
curry powder
garam masala
black pepper
salt
Instructions
Heat canola oil in a large saucepan. Fry onions and garlic. Add potatoes and a spoonful of yogurt; toss to coat. Fry for a few more minutes, stirring as necessary (by which I mean making sure all of the potatoes get a little time on the bottom of the pot). Add the crushed tomatoes and a little water. Boil uncovered until the potatoes are done and the liquid has reduced by about half. Don't forget to stir, because the potatoes will try to stick to the bottom and sides. Turn the heat off, but don't move the pan off the burner; add spinach one handful at a time and stir it in. It'll shrink right down with the residual heat and take on that creamy melty texture, mmm. Add above spices to taste and perhaps a dash of olive oil (it's more nutritious when it hasn't been directly heated) and serve. Or refrigerate--apparently this is one of those dishes that improves with age, although I ate it directly after cooking and it was delicious. (To be honest, I nearly made myself sick. But yum!)
*Alternatively, not loads, and not baby. Potatoes of some sort.