This spinach based curry is great way to add greens to everyday dish. The spinach can be fresh or frozen, and frozen is very quick and easy and tastes great. Serve with brown rice or whole wheat flatbread.

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Name: Spinach and Potato Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tsp brown mustard seed; 1 tsp coriander seed; 1/4 tsp red chili pepper; 1 med onion chopped; 2-3 cloves garlic crushed and sliced thin; 1 inch ginger grated; 1/8 tsp salt; 10 oz spinach fresh or frozen; 3-4 potatoes chopped 1"; 1 tsp garam masala; 1 tbsp lemon juice; handful fresh coriander leaves

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INGREDIENTS

2 tsp brown mustard seed
1 tsp coriander seed
1/4 tsp red chili pepper
1 med onion ; chopped
2-3 cloves garlic ; crushed and sliced thin
1 inch ginger ; grated
1/8 tsp salt
10 oz spinach ; fresh or frozen
3-4 potatoes ; chopped 1"
1 tsp garam masala
1 tbsp lemon juice
handful fresh coriander leaves

INSTRUCTIONS

If preparing fresh spinach, rinse very well, because often sandy. Cut stems. Steam fresh spinach in non stick sausepan, 5 min. If using a regular pan, add a splash of water to bottom, to be drained out later. Put in colander to drain and squeeze out water. Cool slightly and chop roughly, or for smoother texture, puree in food processor. No need for any of this if frozen spinach.

To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, garlic, ginger, salt, mustard, corriander and red chili, and simmer 2-3 min. Then add chopped or pureed spinach and potatoes, cover with water and bring to boil, then reduce heat and simmer until potatoes coocked, 30-45 min.

To finish: Mix in garam masala, continue simmer 5 min, adding or boiling water as necessary for moist gravy thickness. Drizzle lemon juice to taste, garnish with fresh corriander leaves and serve hot with brown rice or whole wheat flatbread.

NOTES

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Spinach and Potato Curry

2 tsp brown mustard seed
1 tsp coriander seed
1/4 tsp red chili pepper
1 med onion chopped
2-3 cloves garlic crushed and sliced thin
1 inch ginger grated
1/8 tsp salt
10 oz spinach fresh or frozen
3-4 potatoes chopped 1"
1 tsp garam masala
1 tbsp lemon juice
 handful fresh coriander leaves

To toast spices: In saucepan at medium heat, toast mustard and coriander seeds until aroma, 30 sec. Remove from heat immediately and pour into cup to cool. Grind mustard, coriander along with red chili to coarse powder in spice grinder. Set aside.
If preparing fresh spinach, rinse very well, because often sandy. Cut stems. Steam fresh spinach in non stick sausepan, 5 min. If using a regular pan, add a splash of water to bottom, to be drained out later. Put in colander to drain and squeeze out water. Cool slightly and chop roughly, or for smoother texture, puree in food processor. No need for any of this if frozen spinach.
To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, garlic, ginger, salt, mustard, corriander and red chili, and simmer 2-3 min. Then add chopped or pureed spinach and potatoes, cover with water and bring to boil, then reduce heat and simmer until potatoes coocked, 30-45 min.
To finish: Mix in garam masala, continue simmer 5 min, adding or boiling water as necessary for moist gravy thickness. Drizzle lemon juice to taste, garnish with fresh corriander leaves and serve hot with brown rice or whole wheat flatbread.

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Spinach and Potato Curry
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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 4 Servings

Calories: 36
Calories from Fat: 6 (17%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 58.6mg		2 %
Potassium 464.2mg		12 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 4.2g
Protein 2.7g		4 %
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.

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Calories per serving: 36

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