It is a wonderful dish to serve with white rice or basmati rice as your main dish.
I love the spicy quality of the red curry paste mixed with the garlic and spinach leaves, it will leave you wanting more.
Boil some water
Put the tomatoes in a heatproof bowl and cover with boiling water.
Leave for 2-3 minutes, then plunge into cold water and peel off the skins.
Cut each tomato into quarters and remove and discard the seeds and central core.
Set aside.
Heat the oil in a preheated wok.
Add the onions, ginger, and garlic and stir-fry over medium-high heat for 2-3 minutes,
or until starting to soften.
Add the coriander and potatoes and stir-fry for 2-3 minutes.
Add the stock and curry paste and bring to a boil, stirring occasionally.
Reduce the heat and simmer gently for 10-15 minutes, or until the potatoes are tender.
Add the spinach and the tomato quarters and cook, stirring, for 1 minute,
or until the spinach has wilted.
Serve with rice of your choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1595g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 342 | ||
Calories from Fat: 60 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3603.1mg | 124 % | |
Potassium 2033.5mg | 54 % | |
Total Carbohydrate 67.1g | 20 % | |
Dietary Fiber 11.4g | 46 % | |
Sugars, other 55.6g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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