Easy Potato and Spinach Curry

Recipe by Andtototoo
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Steam or boil the potatoes in salted water until very tender.
  • Drain and set aside.
  • In a large dutch oven put the oil, mustard seeds, and cumin seeds.
  • Heat over high heat until the mustard seeds have popped for a few seconds.
  • Quickly stir in the garlic.
  • Reduce heat to medium.
  • Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
  • If the spinach is still half frozen, that doesn't matter, just add it anyway.
  • Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
  • When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
  • Turn off heat and sprinkle with lemon juice.
  • Gentle stir.
  • Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.
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