Hearty Potato and Spinach Curry in a Rich Coconut Sauce

Ingredients:

– 2 large potatoes, peeled and cubed

– 4 cups fresh spinach, chopped

– 1 onion, chopped

– 3 cloves garlic, minced

– 1-inch piece ginger, minced

– 1 can (14 oz) coconut milk

– 1 tbsp curry powder

– 1 tsp ground cumin

– 1/2 tsp ground turmeric

– 2 tbsp olive oil

– Salt and pepper to taste

– 1 tbsp lemon juice

– Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 5 minutes until soft.

2. Stir in minced garlic, ginger, curry powder, cumin, and turmeric, cooking for 1-2 minutes until fragrant.

3. Add the cubed potatoes, stirring to coat them in the spices.

4. Pour in the coconut milk and bring to a simmer. Cook for 20 minutes, or until the potatoes are tender.

5. Stir in the chopped spinach and cook for an additional 3-4 minutes until wilted.

6. Season with salt, pepper, and a splash of lemon juice. Garnish with fresh cilantro if desired.

7. Serve hot with rice or naan.

Recipe Information:

Prep time: 10 mins | Cooking time: 25 mins | Total time: 35 mins | Calories: 360 per serving | Servings: 4