Hearty Potato and Spinach Curry in a Rich Coconut Sauce
Ingredients:
– 2 large potatoes, peeled and cubed
– 4 cups fresh spinach, 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
