RCI-SP.005.0152.001
Feather's Delicious Curried Spinach and Potato Dish
Originally posted here by Feather. I added some tofu and it worked out OK.
Prep40 min
Cook25 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 1 Medium
- garlic<sup>1</sup>6-8 cloves
- of fresh spinach (you can find this in a bag at your grocery store12-14 ozusually, or with the other veggies where you can bag it yourself).
- potatoes2 largepeeled, diced, and rinsed.
- cooked garbanzo beans (or 1 14-16oz can if you prefer)1 cuprinsed & drained
- 2 cups
- Curry Paste (to your desired spicey-ness; I prefer very hot2 tbspbut had to cook this dish for people that can't take it, so you'll see "Mild" here instead)
- 1 tbsp
- 2-3 tbsp
- 2 cups
- A few small fresh limes<sup>2</sup>1 unit
- 1 unit
Method
1
Heat the vegetable or olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add the black mustard seeds and cook for about 1 minute until they crackle and pop, releasing their aromatic oils.
2
Dice the medium onion and add it to the pot with the popped mustard seeds. Cook for 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant.
3
Mince the 6-8 garlic cloves and add them to the onion mixture. Stir and cook for 1 minute until fragrant, being careful not to burn the garlic.
4
Add the curry paste to the pot and stir continuously for 1-2 minutes to bloom the spices and distribute the paste evenly throughout the oil.
5
Add the diced potatoes and stir to coat them thoroughly with the curry-oil mixture. Cook for 2-3 minutes, allowing the potatoes to start absorbing the flavors.
6
Pour in the 2 cups of water and bring the mixture to a boil. Reduce heat to medium and simmer for 10-12 minutes until the potatoes are nearly tender.
7
Add the rinsed and drained garbanzo beans and stir to combine. Continue simmering for 3-4 minutes.
8
Add the fresh spinach in handfuls, stirring after each addition, until all 12-14 oz is incorporated and wilted into the curry. Cook for 2-3 minutes until the spinach is fully tender.
9
Squeeze the juice from the lime over the curry and stir to combine. If using the optional tofu block, dice it and gently stir into the curry to warm through, about 1-2 minutes.
10
While the curry finishes cooking, prepare the basmati rice according to package directions in a separate pot.
11
Taste the curry and adjust seasoning with additional curry paste, salt, or lime juice as needed. Serve the curried spinach and potato mixture over fluffy basmati rice.