Title: Potatoes and Spinach Indian-Style
Categories: Vegetables, Potato, Indian, Side dish, Chilies
Yield: 4 Servings
100 ml Peanut oil
8 Cm piece of fresh ginger,
- peeled and grated
3 Cloves of garlic, crushed
2 Onions, diced
1/2 Red capsicum, diced
3 sm Red chillies, or to taste,
- seeded and finely chopped
1 1/2 kg Bintje (or other firm
- potatoes that will keep
- their shape during cooking),
- peeled and cut in 3 cm cubes
1 1/2 kg Sweet potato, peeled and cut
- in 3 cm cubes
1 tb Paprika
1 tb Ground turmeric
1 ts Ground cumin
3 Tomatoes, diced
400 ml Coconut milk
1 2 bunches spinach, washed,
Stalks removed and leaves
Finely shredded
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 180 C 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 is 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.
Bon Appetit, Exec. Chef Magnus Johansson
Source: Australian Gourmet Traveller Sept'94
From: Sherree Johansson
Date: 06 Sep 94
