Potatoes and spinach indian-style

4 -5

Ingredients

Quantity Ingredient
½ cup Peanut oil
8 Piece of fresh ginger, peeled and grated
3 Cloves of garlic, crushed
2 Onions, diced
½ Red capsicum, diced
3 smalls Red chillies, or to taste, seeded and finely chopped
1½ Bintje (or other firm potatoes that will keep their shape
During cooking), peeled and cut in 3cm cubes
1½ Sweet potato, peeled and cut in 3cm cubes
1 tablespoon Paprika
1 tablespoon Ground turmeric
1 teaspoon Ground cumin
3 Tomatoes, diced
1⅔ 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

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