Spinach and Potato Curry
Create a flavorful and hearty curry using slightly expired spinach and potatoes.
Ingredients
- 2 cups slightly expired spinach
- 2 medium potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 1 can (400 ml) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
Heat vegetable oil in a large pan over medium heat.
Add the onion, garlic, and ginger to the pan and sauté until the onion is translucent.
Add the curry powder, turmeric, cumin, coriander, and chili flakes to the pan and cook for 1-2 minutes, stirring constantly.
Add the diced potatoes to the pan and stir to coat them in the spice mixture.
Pour in the coconut milk and bring the mixture to a simmer.
Cover the pan and cook for 15-20 minutes, or until the potatoes are tender.
Add the slightly expired spinach to the pan and cook for an additional 2-3 minutes, until the spinach has wilted.
Season with salt and pepper to taste.
Serve the spinach and potato curry over steamed rice or with naan bread.
Enjoy!