Curried Potatoes and Spinach with Basmati Rice
Ingredients
- 1 onion
- 3 cloves garlic
- 3 inch nub ginger
- 4 small white potatoes
- 2 cups plantmilk
- 5 cups baby spinach
- 3 Tbsp tomato paste
- 1/2 tsp turmeric and garam masala
- 1/4 tsp mustard seeds, cumin, and coriander
- salt and black pepper
Preparation
Chop potatoes in small cubes and saute in a wok with 1 tsp neutral oil. Cook 5-7 minutes stirring occasionally and looking for some golden color.
Push potatoes to one side and add chopped onion, garlic and ginger and saute for 5 minutes until golden and fragrant then mix into potatoes and cook 5 more minutes.
Push all to one side then add the dry spices to temper which really brings out the flavors. Mustard seeds, turmeric, garam masala, coriander, cumin. Cook for two minutes this way then mix into the potatoes. Add salt and black pepper plus tomato paste.
Add 2 cups unsweetened plant milk and bring to a boil. It will thicken and smell amazing. Then stir in 4 cups baby spinach all chopped fine. You may use frozen if you like. Once the spinach is all wilted and the sauce is thick and creamy you are good to go. Taste for salt and serve with rice.
