Potatoes and spinach indian-style
4 -5
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Peanut oil |
| 8 | Piece of fresh ginger, peeled and grated | |
| 3 | Cloves of garlic, crushed | |
| 2 | Onions, diced | |
| ½ | Red capsicum, diced | |
| 3 | smalls | Red chillies, or to taste, seeded and finely chopped |
| 1½ | Bintje (or other firm potatoes that will keep their shape | |
| During cooking), peeled and cut in 3cm cubes | ||
| 1½ | Sweet potato, peeled and cut in 3cm cubes | |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Ground turmeric |
| 1 | teaspoon | Ground cumin |
| 3 | Tomatoes, diced | |
| 1⅔ | cup | Coconut milk |
| 1 | bunch | To 2 bunches spinach, washed, stalks removed and leaves finely shredded |
Directions
Heat oil in a large, shallow, flameproof roasting dish and cook ginger, garlic, onion, capsicum and chilli for 5 minutes. Add potato and mix well. Transfer to oven and bake at 180C for 10 minutes.
Return to the stove top over medium heat, add sweet potato, paprika, turmeric and cumin and stir well. Return to oven and cook for about 30-40 minutes, or until potato i tender Add the tomato and coconut milk and cook over low heat for 5 minutes, stirring gently. Stir in spinach, season to taste and serve with steamed rice.
Submitted By SHERREE JOHANSSON On 08-05-95