Potatoes And Spinach Indian-style Recipe
Yield: 4 -5Recipe by luhu.jp
Ingredients:
1/2 cup: Peanut oil,
8 Piece: of fresh ginger, peeled and grated
3 Cloves: of garlic, crushed
2: Onions, diced
1/2: Red capsicum, diced
3 small: Red chillies, or to taste, seeded and finely chopped
1 1/2: Bintje, (or other firm potatoes that will keep their shape
During cooking), peeled and cut in 3cm cubes
1 1/2: Sweet potato, peeled and cut in 3cm cubes
1 tbsp: Paprika,
1 tbsp: Ground turmeric,
1 tsp: Ground cumin,
3: Tomatoes, diced
1 2/3 cup: Coconut milk,
1 bunch: To 2 bunches spinach, washed, stalks removed and leaves finely shredded
Directions:
Heat oil in a large, shallow, flameproof roasting dish and cook
ginger, garlic, onion, capsicum and chilli for 5 minutes. Add potato
and mix well. Transfer to oven and bake at 180C for 10 minutes.
Return to the stove top over medium heat, add sweet potato, paprika,
turmeric and cumin and stir well. Return to oven and cook for about
30-40 minutes, or until potato i tender Add the tomato and coconut
milk and cook over low heat for 5 minutes, stirring gently. Stir in
spinach, season to taste and serve with steamed rice.
Submitted By SHERREE JOHANSSON On 08-05-95
Source from luhu.jp
ginger, garlic, onion, capsicum and chilli for 5 minutes. Add potato
and mix well. Transfer to oven and bake at 180C for 10 minutes.
Return to the stove top over medium heat, add sweet potato, paprika,
turmeric and cumin and stir well. Return to oven and cook for about
30-40 minutes, or until potato i tender Add the tomato and coconut
milk and cook over low heat for 5 minutes, stirring gently. Stir in
spinach, season to taste and serve with steamed rice.
Submitted By SHERREE JOHANSSON On 08-05-95
Source from luhu.jp