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Published: Saturday, 11/16/2013 - Updated: 1 year ago

Frozen spinach complements potato curry dish

BY ALICIA ROSS
Curried Spinach and Red Potatoes is a quick and easy curry that stands on its own. It can also be served over jasmine rice or with your favorite protein. Curried Spinach and Red Potatoes is a quick and easy curry that stands on its own. It can also be served over jasmine rice or with your favorite protein.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

I love fresh spinach, but some recipes are just better with the frozen chopped spinach of my childhood. You know what I’m talking about: the mushy, wonderful spinach that is chopped, frozen, and intensely packed with flavor in every bite.

Today’s recipe for Curried Spinach and Red Potatoes is a quick and easy curry that stands on its own. It can also be served over jasmine rice or with your favorite protein — anything from grilled chicken to fish to tofu.

Its serving ease is topped only by the ease in which this savory, complex-tasting dish is put together — just 15 minutes of active work. The rest is simmering. The flavor is exotic yet homey all in the same bite.

Visit the Kitchen Scoop Web site at www.kitchenscoop.com.

Curried Spinach and Red Potatoes

Start to finish: 45 minutes

Yield: 4 servings as a main dish, 6 as a vegetable side dish

1 tablespoon vegetable oil

1 large onion, finely chopped

2 teaspoons minced garlic

2 teaspoons minced ginger

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ground mustard

¼ to ½ teaspoon red pepper flakes, to taste

2 cups vegetable broth

2 pounds red potatoes, cubed

1 pound frozen chopped spinach, thawed and drained well (see Cook’s Note)

Salt to taste

Juice from one fresh lime

Heat oil over medium-high heat in a 4-quart saucepan. Add onion and cook until translucent, about 3 minutes. Stir constantly to prevent browning. Add garlic, ginger, curry powder, cumin, and ground mustard and ¼ teaspoon red pepper flakes. Stir to coat onion well and distribute spices.

Add broth, potatoes, and spinach. Bring to a boil, then reduce heat to medium-low and cover to cook 20 to 30 minutes or until potatoes are soft. Stir occasionally and add up to ½ cup water if saucepan gets too dry.

Adjust red pepper flakes and salt to taste. Add lime juice and serve.

Cook’s Note: Make sure to squeeze all the excess water from the spinach to prevent an overly moist, discolored curry.

Approximate values per side serving (1 of 6 servings total): 176 calories, 4 g fat (trace g saturated), no cholesterol, 7 g protein, 31 g carbohydrates, 5 g dietary fiber, 325 mg sodium.



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