First post in a little while, I’m very sorry about that. I had a terrible flu which put me out for a week, then a weekend spent in bed with a migraine, and finally a weekend away in the country without any reception, but I’m back! And I bring you POTATOES!
This recipe was adapted from a Dry Potato and Pea Curry that I found in a cookbook called Commonsense Vegetarian many moons ago. It’s a good little book to get you into the habit of eating more veggies, which is what I’m all about, but I find it’s a bit conservative on the spices. I am pretty into intense flavours which some might find overwhelming, so make sure you find your balance too.
- 2 tsp brown mustard seeds
- 1 tbsp vegetable oil
- 2 onions, sliced
- 4 cloves of garlic, minced
- 2 tsp grated fresh ginger
- 2 tsp ground turmeric powder
- 1/2 tsp chilli powder
- 1 and 1/2 tsp garam masala powder
- 750gs of potatoes, diced
- 200g of frozen chopped spinach
- 2 tbsp fresh mint, chopped
- In a large, dry, saucepan heat the mustard seeds until they begin to pop. Add the vegetable oil, onion, garlic, and ginger and sautee over a medium heat until the onion has softened (usually a few minutes)
- Add the spices and potato and stir until the potato is evenly coated
- Add Spinach and 1/4 cup of water and bring to the boil. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
- Uncover and let simmer until all the water has evaporated.
- Stir in the fresh mint. Serve hot or cold.
Wanna find out why potatoes are my favourite? Click here!