Spinach Potato Curry
- Servings : 4-6
- 2-1/2 lbs. spinach, fresh or frozen, chopped
- 2-1/2 lbs. potatoes
- 1 lb. onions
- 1-1/2 tbsp. garlic, crushed (5-6 cloves)
- 1 - 6 oz. can tomato paste
- 1 cup raisins
- 2/3 cup walnut, pieces
- hot sauce or cayenne pepper (to taste)
- 1-1/2 tsp. cinnamon, ground
- 2 tbsp. curry powder (favorite blend)
We prepare this recipe in our microwave oven set on high, but this recipe can also be prepared in conventional oven set at 350°F.
Begin by peeling the onions and garlic. Dice the onions, and crush the garlic and place in a large covered baking dish. Add the hot pepper, mix, cover, and place in the oven until the onions begin to become semi-translucent.
While the onions are cooking, wash the potatoes (peeling is optional) and cut into 1/2 inch or smaller cubes (1cm.), and add to the onions in the covered baking dish. Add the tomato paste and remaining seasonings, mix, cover, and cook until the potatoes just begin to soften.
While the potatoes are cooking wash and coarsely chop the spinach. When the potatoes just begin to soften, add the spinach, raisins and walnuts, cover, and cook until the spinach is hot and wilted.
Mix well and continue cooking for another 5-10 minutes in the microwave oven, or until the veggies are the consistency you desire. (Mix occasionally.)
Serve and enjoy!
Reprinted with permission from Mary and Frank Hoffman of
Photograph © all-creatures.org.